French Dip Burger

A unique twist on a classic French Dip Sandwich - the French Dip Burger with Havarti and Swiss Cheese, caramelized onions and house-made steak house sauce on a brioche bun. Served with a side of savory beef broth.

Cuisine: Burger

Ingredients

4 ozGround Chuck Patty
1 eaBrioche Bun
2 tspBurger Spice Blend, Sub Recipe
1 eaSwiss Cheese
1 eaHavarti Cheese Shaved
3 ozCaramelized Onions, Sub Recipe
4 ozBeef Broth, Sub Recipe
2 ozSteak House Sauce, Sub Recipe
BURGER SPICE BLEND, SUB RECIPE
½ tspGround Black Pepper
1 tspKosher Salt
1 tspBrown Sugar
1 tspGarlic
1 tspOnion Granulated
1 tspCumin
1 tspChili Powder
½ tspDry Mustard
BEEF BROTH, SUB RECIPE
½ tspGarlic
1 cupBeef Broth or Stock
1 tspKosher Salt
1 tspCracked Black Pepper

Directions

BURGER SPICE BLEND
Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.
CARAMELIZED ONIONS & BEEF BROTH
CARAMELIZED ONIONS: Melt the butter in the sauté pan on LOW-HEAT, then add the onion and the salt. Sauté the onions stirring occasionally until the onions developed a caramel color 4-5 minutes.
CARAMELIZED ONIONS: Add the thyme and the garlic to the pan, then sauté for 1 minute. Deglaze the pan by adding the red wine vinegar, sauteing for an additional 3-4 minutes until the onions have absorbed the liquid. Remove the onions from the pan and place in pan for service.BEEF BROTH: In the same sauté pan used for the caramelized onions, add the beef broth with the spices. Bring the broth to a boil and let it reduce by 1/3rd. Adjust the taste of the broth with salt if needed. Once desired taste is reached, place in container for service.
STEAK HOUSE SAUCE
Mix all the ingredients until evenly blended, then place in the sauce container and use for service.
FRENCH DIP BURGER PROCEDURES
Season the steak burger on both sides and place on the grill or flat top. Cook the burger patty 3-6 minutes on per side until appropriate temp is reached: Rare: 120-125°F, 3 minutes per side; Medium Rare: 130-135°F, 4 minutes; Medium: 140-145°F, 5 minutes per side; Medium Well: 150-155°F, 6 minutes per side.
Toast the brioche bun in the vertical toaster or flat top. Place the toasted sides of the bun up on the plate or packagingSpread the steak sauce on the toasted side of the top and bottom bun.When the patty is cooked, top it with the caramelized onions then the cheese. Melt the cheese under a broiler or cover on the flat top.Place the burger on the bottom bun with the beef broth on the side. The burger can be served open face or topped with the top bun.

Steak House Sauce

½ tsp Garlic
1 tsp Horseradish

Alternative Products

Product Info
Heavy Duty Mayo (BIB)
White
Product Info
Heavy Duty Mayo
White
Product Info
Heavy Whipped Salad Dressing
White
Product Info
Italian
Dressing & Marinade

Recipe Images