French Dip Burger

There is something undeniably satisfactory in a hamburger that is both indulgent and comforting. Enter the French immersion burger—A glorious fusion of a juicy, perfectly scramble cake, melty raid cheese and deeply caramelized onions, all served with one side of Jus rich and salted to immerse. It is the type of hamburger that looks like a luxury but is surprisingly simple to do at home.

This hamburger takes inspiration from the classic French dive sandwich, but with a bistrot -style turning point. The Foundation is high quality ground meat, simply seasoned with salt and pepper to make the meat shine.

Instead of the usual sliced ​​beef roast, we build strati of flavor with sweet onions slow cooking in the butter until we reach that irresistible golden brown shade. The wealth continues with raclette cheese: its hazel and melty goodness perfectly completes the beef cake full of umami.

Of course, no French immersion experience would be complete without an Au Jus to immerse yourself. This version is made by B is the final touch that transforms this from a large hamburger into an unforgettable.

The preparation is simple but rewarding. While the onions caramelize slowly, the hamburger meatballs form perfectly on a hot planchal, blocking their natural juices.

The brioche sandwiches, toasted in the butter, provide the right amount of creaking to balance the richness of the fillings. A fasting of fasting must add a thin sharpness, cutting the buttering goodness of cheese and onions.

To serve, the jus is tense and poured into small bowls, ready to immerse yourself. Each bite is an experience: crunchy and buttery bread that gives way to the juicy and tasty beef, followed by the luxurious race of hot and robust jus and immersed in every bite.

Whether you are trying to raise your hamburger night or impress guests with a dish that is both rustic and refined, the French Dip Dipt is a must. It is comfort food with a gourmet edge, perfect for those who love some indulgence in every bite.

French immersion burger with raids and caramelized onions

Prep: 10 minutes
Cooked: 25 minutes
Total time: 35 minutes
Product: You need 4

Ingredients:

“To Juice” that immerses the sauce

• 2 cups of beef broth
• 1 tablespoon of soy sauce
• 1 TBSP WOTCESTERSHIRE
• 2 twigs thyme
• 1 bay leaf
• 1 Gangosa garlic
• 3 pepper grains
• ½ teaspoon of salt

Burger

• 680 g of good quality ground meat
• 6 tablespoons of salty butter, divided
• 2 sweet onions, thin slices
• 4 hamburger sandwiches, brioche if available, half cut
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 160 g of raids
• 4 TBSP DIJON

Instructions:

1. Add the “au jus” ingredients to a small saucepan and lead to soft boiling. Cover the pot, remove it from the heat and set aside.
2. Divide the beef into four equal balls and model in meatballs, slightly larger than the size of the sandwiches.
3. Heat a placha over medium-low heat. Melt 2 tablespoons of butter on half of the Plancha and spread the onions on the butter. Season with salt and pepper and cook, stirring often until softened and caramelized, about 20 minutes.
4. In the meantime, spread the remaining butter on the inside of each sandwich. Place the sandwiches cut down on the other half of the Plancha and toast 3-4 minutes, until golden and slightly crunchy. Put aside to assembly.
5. Turn on the heating on half of the Plancha to cook the burgers. Season the hamburgers freely with salt and pepper.
6. Arrange the hamburgers on the plancha and cook for 3-4 minutes. Endless and organize an equal amount of onions on each hamburgers. Cross the cheese and continue cooking the hamburger until it reaches the desired temperature, about 3 minutes per medium, which has an internal temperature of 57 ° C of 135 ° F.
7. To assemble the hamburgers, spread 1 tablespoon of fasting on each lower sandwich. Top with the cake and the upper sandwich.
8. Filter the Jus, transfer to 4 small bowls and serve hot on the side of each hamburger.
9. Enjoy the French immersion burgers by immersing them in the jus before each bite.

Notes:

• If you do not have Lacanche Plancha for your range, use a large cast iron pan for this recipe.
• For an even more decadent hamburger, make a mix of the short rib butcher or ribs with minced meat.
• If the butcher has Jus AU available for the purchase, this can be used to immerse yourself instead of making the version above.