French Dip Burgers
with Aged Cheddar Cheese and Caramelized Onions
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
2 unit
Brioche Bun
(Contains: Egg, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Beef Broth Concentrate
113 g
Yellow Onion
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
113 g
Baby Spinach
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
160 g
Tomato
Not included in your delivery
1.25 tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains: Milk)
3.5 tbsp
Oil*
0.63 tsp
Salt*
0.31 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Peel, then mince or grate garlic. 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 patties (4 patties for 4 ppl). (TIP: If you prefer a firmer patty, add an egg to the mixture!)
Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add tomatoes. Season with salt and pepper, then toss to coat. Peel, then cut onion into 1/4-inch slices. 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. Transfer onions to a plate and set aside. Carefully wipe the pan clean.
Heat the same pan over medium. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** Transfer patties to a plate and cover to keep warm. (TIP: Don't overcrowd the pan; cook patties in 2 batches if needed!)
While patties cook, heat a small pot over medium heat. When hot, add 1 tbsp butter, 1 tbsp caramelized onions, 1/2 cup water (dbl all for 4 ppl) and broth concentrate. Cook, stirring often, until au jus reduces slightly, 3-4 min.
While au jus cooks, halve buns, then arrange on an unlined baking sheet, cut-side up. 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. (TIP: Keep an eye on buns so they don't burn!)
Add spinach to the bowl with tomatoes. Toss to combine. Spread mustard mayo over bottom buns. Stack patties and remaining caramelized onions on bottom buns. Close with top buns. Divide burgers and salad between plates. Serve au jus on the side for dipping.
