Now that you have your French onion soup recipe. Let’s use some of that for THIS recipe! I call it the French dip burger and it’s the perfect meal for watching a football game! For a large crowd watching the big game, check out my cheeseburger sliders recipe too!
The Drunken Chef (Russ)
French Dip Burger
Serves 3 to 4
Grill or Cast Iron Pan or frying pan
2 pounds of 80% lean ground beef
4 Brioche Bun’s (I found mine at COSCO)
2 Spanish Onions (sliced thin)
8 slices of provolone
4 tablespoon of butter
2 tables spoons of olive oil.
Ketchup to taste
Preheat your cast iron skillet or whatever frying pan you are using.
Pour about 2 tablespoons of olive oil in the pan and a tablespoon of butter. Once the butter is sizzling, add you sliced Spanish onions. Cook until they just start turn brown.
In the meantime, while you onions are cooking, start forming the hamburger patties. I love using a hamburger press for this. You can find these on Amazon for under $15. Mine cost $9.99.
I lay a piece of plastic wrap inside the bottom half of the press. Add a large “meatball” and warp it LOOSELY in the plastic. I “Press” with the top piece of the Press to from a perfect hamburger. You looking to make your hamburgers all relatively the same size and weight so they cook evenly. After the burgers are made, it’s now easy to wrap them up tight and store the extras in the refrigerator or freezer because the plastic is already there!
Stir you onion and push them to the edge of your pan. With you pan on medium high heat. Butter your buns.
Then toast your buns like a slice of grilled cheese in the center of that pan.
Once you buns are all nice and toasty place one or two burgers into the center of your pan. Fry for about 5 minutes and flip. Stir you onions. Place 2 slices of provolone on top of the burgers and cook for 4 minutes.
Cover and cook one more minute or just until cheese is melted. Your burger should be medium rare depending on it’s thickness. Adjust your cooking time to desired doneness.
Move the cooked burgers from the pan to the bottom half of the bun, place onion on top. Serve open for guests to add condiments like salt, pepper or ketchup.
Sever with hot French Onion Soup in a 10 once ramekin or small Pyrex bowl to dip the burgers into.
The salt, pepper and Ketchup can be served on the side. (this burger does NOT require mustard, just sayin.)
The Drunken and now hungry Chef