French Dip Burgers
with White Cheddar Cheese and Caramelized Onion Jus- Soy
- Wheat
- Milk
- Sulphites
- Oats
- Rye
- Sesame
- Barley
- Mustard
- Egg
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Fish
- Peanuts
- Triticale
- Crustaceans
- Tree nuts
- Wheat
- Gluten
Hello French Dip! We've given this classic all-American sammie a boost with garlic buns, caramelized onions and melted cheddar cheese. Don't forget the bistro side salad to finish off this mouthwatering meal! Ingredients: Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Yellow onion • Spinach • Roma tomatoes • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Radish • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard).
Ingredients
250 g
Ground Beef
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Beef Broth Concentrate
1 unit(s)
Yellow Onion
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
113 g
Baby Spinach
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
2 unit(s)
Radish
Not included in your delivery
0.63 tsp
Salt*
1.25 tsp
Sugar*
0.31 tsp
Pepper*
2.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until slightly softened.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook for 3-4 min, stirring occasionally, until dark golden.
- Transfer onions to a plate and set aside. Carefully wipe the pan clean.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Thinly slice radish into 1/4-inch rounds.
- In a small bowl, combine mayo and mustard.
- In a large bowl, combine beef, breadcrumbs, 1/2 tsp (1 tsp) salt and 1/4 tsp (1/2 tsp) pepper. (TIP: If you prefer more tender patties, add an egg to the mixture!)
- Form mixture into two (four) 4-inch-wide patties.
- Reheat the same pan (from step 1) over medium.
- When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry for 4-5 min per side, until cooked through.**
- Transfer patties to a plate, then cover to keep warm.
- Meanwhile, heat a small pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) caramelized onions, 1/2 cup (1 cup) water and broth concentrate. Cook for 5-6 min, stirring often, until jus reduces slightly.
- Meanwhile, halve buns. On a parchment-lined baking sheet, arrange buns, cut-side up.
- Sprinkle cheese over top buns.
- Toast in the middle of the oven for 2-3 min, until buns are golden and cheese is melted. (TIP: Keep an eye on them so they don't burn!)
- In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Add spinach, radish and tomatoes. Season with salt and pepper, then toss to combine.
- Spread mustard-mayo over bottom buns, then stack with patties and remaining caramelized onions. Close with top buns.
- Divide burgers and salad between plates.
- Serve jus on the side for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The burger and au jus were the clear stars — rich, savoury, and deeply satisfying; some reviewers found the patties a touch bland and suggested adding extra seasoning.
- Ease of prep: Most found this recipe straightforward and quick enough for a weeknight; some noted the multiple simultaneous steps made it feel busier than expected.
- Suggestions: Add an egg to the patty mixture for better binding and moisture, and use less whole grain mustard in the sauce to keep it from overpowering the other flavours. Reducing the jus a little longer than instructed helps concentrate the flavour; if it tastes too salty, add extra water to balance it out.
- Leftovers: The salad does not keep well once dressed, so consider mixing only what you need and storing remaining ingredients separately.
- Buns: Several reviewers found the buns too thick or prone to falling apart when dipped; toasting them in an air fryer is a practical alternative to heating the full oven.
- Salad: The side salad was a common letdown — reviewers consistently found it too plain, with too much spinach and an overly sharp vinaigrette. Adding feta, nuts, dried cranberries, or cucumber would go a long way toward making it more satisfying.
