topBanner
French Dip Burgers

French Dip Burgers

with Aged Cheddar Cheese and Caramelized Onions

Read more

Hello French Dip! This classic all American sammie is sandwiched between garlic buns with caramelized onions and melted aged cheddar cheese. Don't forget the bistro side salad to finish off this mouthwatering meal!

Allergens:Wheat/BléEgg/OeufMilk/LaitSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

½ cup

Aged White Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 unit

Beef Broth Concentrate

113 g

Yellow Onion

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Spring Mix

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

3 g

Garlic

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

113 g

Baby Tomatoes

Not included in your delivery

1.25 tsp

Sugar*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

4 tbsp

Oil*

½ tsp

Salt*

½ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4602 kJ
Calories1100 kcal
Fat77 g
Saturated Fat24 g
Carbohydrate58 g
Sugar13 g
Dietary Fiber5 g
Protein41 g
Cholesterol120 mg
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Small Bowl
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Small pot
Measuring Cups
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Halve tomatoes. Peel, then mince garlic. Peel, halve, then thinly slice the onion. Combine mayo and mustard in a small bowl. Set aside. Combine beef, panko, 1/2 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a large bowl. Form mixture into two 4-inch wide burger patties (four patties for 4 ppl).

2

Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add tomatoes and toss to coat. Season with salt and pepper. Set aside.

3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min. When onions are done, remove pan from heat. Transfer onions to plate and set aside. Carefully wipe pan clean.

4

Heat the same pan over medium-high. When hot, add 1/2 tsp oil (dbl for 4 ppl), then patties. Pan-fry, until patties are cooked through, 3-4 min per side.** While the patties cook, heat a small pot over medium heat. When hot add 1 tbsp butter, 1 tbsp of the caramelized onions, 1/2 cup water (dbl all for 4 ppl) and broth concentrate. Cook, stirring often until au jus is reduced slightly, 3-4 min.

5

While the burgers cook, halve buns and arrange them, cut-side up, on a baking sheet. Combine garlic and 1 tbsp oil (dbl for 4 ppl) in another small bowl. Brush garlic oil over buns, then sprinkle cheese over top. Toast buns in the middle of the oven, until golden, 2-3 min.

6

Add the spring mix to the bowl with the marinated tomatoes. Toss to combine. Spread mayo mixture over bottom buns, then top with patties, remaining caramelized onions and top buns. Divide burgers and salad between plates. Serve with au jus on the side, for dipping.