French Dip Burgers and Deviled Appetizer Meatballs

Monday 17 June 2013


I was recently challenged to use Soy Sauce in a unique way by the Kikkoman people.   They sent me three bottles of sauce . . . their regular Soy Sauce, their Teriyaki Sauce and the Low Salt Soy Sauce.   I do admit I am a great fan of their sauces.  

I think their Soy Sauce is the best ever and I am being totally up front and honest when I say that.  It's naturally brewed, with only four ingredients (soybeans, wheat, salt and water) and has a fabulous flavour and colour.

The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?   

Let's see . . .  I came up with several . . .


French Dip Burgers

One of my favourite things has always been the Beef Dip Sandwich.   This is a sandwich  composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat.   

Scrummo!   I love em!

 French Dip Burgers

I also love a good burger . . . who doesn't.   

I decided to combine the two, and created a hearty burger served up in toasted French Bread with a beef broth dip.

French Dip Burgers

I used the low salt Soy Sauce in both the meat mix for the burger and in the broth for the dip.  It turned out to be quite, quite delicious.

French Dip Burgers

Not only was it quite delicious . . . but it was quite simply very easy to execute as well, AND economical too!

French Dip Burgers

Hearty, filling, economical and easy.  You just can't get better than that!

French Dip Burgers

*French Dip Burgers*
Serves 4

A restaurant favourite served up at home with a delicious twist!

1 package of dry onion soup mix
(If you can't get the family sized packet, use three single
serving size packets)
1/2 tsp ground black pepper or to taste
2 cloves of garlic, peeled and crushed
2 TBS Kikkoman low salt soy sauce
1 pound of extra lean minced steak
8 (1/2 inch thick) pieces of French Bread, sliced on the diagonal
softened butter

For the Dip:
250ml of boiling water
1 beef stock pot
1 TBS Kikkoman low salt soy sauce
cracked black pepper to taste
chopped fresh parsley and sliced dill pickles for garnish (optional)

French Dip Burgers 

Heat the grill or broiler in your oven to high.  Combine the water, stock pot, soy sauce and pepper in a small saucepan.  Bring to the boil, then keep warm at a low simmer until you are ready to eat.

In a medium bowl, combine the minced steak, soup mix, soy sauce, garlic and black pepper.   Mix together well and then divide into 4 equal portions.  Pat each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread. 

 Place the patties under the broiler and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once.

While the meat patties are grilling, toast the bread and butter them on one side.   Place each patty between two slices of toast, buttered side out and cut in half on the diagonal.  

Place two halves onto each of four heated plates along with a small bowl of the dip for each.  Garnish with some sliced dills and chopped parsley if desired.  Serve immediately.

 Deviled Appetizer Meatballs

The second recipe which I came up with was these delicious appetizer meatballs. 

 I have seen a lot of recipes for appetizer meatballs through the years which make use of chili sauce and jam, melted together to glaze them.

 Deviled Appetizer Meatballs

I created my own sauce for these using honey, tomato ketchup, Worcestershire Sauce, Mustard, horseradish, garlic and . . . Soy sauce!  (Natch!)

Deviled Appetizer Meatballs

They're zippy, easy and very tasty if I don't say so myself.  

The recipe makes enough for two to three servings, but amounts can be very easily multiplied to make more for a larger crowd.  Enjoy!

Deviled Appetizer Meatballs

*Deviled Appetizer Meatballs*
Makes 2 to 3 servings

Simple to make and delicious with a zippy  honey and tomato glaze!

For the meatballs:
1/2 pound of extra lean minced steak
1 tsp Kikkoman soy sauce
1 tsp tomato catsup
1 tsp Worcestershire sauce
1 tsp prepared mustard
1 tsp creamed horseradish
1/4 tsp salt
1 clove of garlic, peeled and minced

For the sauce:
250ml  of tomato catsup (1 cup)
125ml of boiling water (1/2 cup)
1 tsp Kikkoman soy sauce
2 dessert spoons of runny honey
1 TBS sweet chili sauce (optional)
Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready a small shallow casserole dish.

Mix all of the meatball ingredients together lightly in a bowl.  Shape into 16 balls.   

Spray a non stick frying pan with some cooking spray and brown the meatballs carefully on all sides.  Place them into the casserole dish.  

Pour all of the ingredients for the sauce into the frying pan.  Bring to the boil and then pour over top of the meatballs in the dish, turning them to coat them with the sauce. 

 Bang the dish into the oven and allow to cook for 15 to 20 minutes until the meatballs are well glazed and the sauce has thickened nicely.   Serve hot.

Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!


  1. Marie I love meatballs and I love kikoman soya sauce too and this look delicious.
    How is your Mom Marie?
    My mom had a fall the other day she doesnt break any thanks God but...her face omy poor mommy. is with injuries and purple eyes I say her Mom you will be ok! Poor dear ah!
    send you loads of love xoxo

  2. Both..look very good..Soya sauce fans here.

  3. looks and sounds amazing, great use of the sauce, our fav too!

  4. Both of these dishes look fantastic Marie - thanks and best wishes to you.

  5. I buy the same soy sauce and learned that fruit flies are attracted to soy sauce, and if you don't store those bottles with that type of dispenser lid, in the fridge the fruit flies will get into the bottles.

  6. Marie, can you expand on the beef stock pot ingredient?

  7. Hi Amy, over here we can get little gelled stock pots, that hold about a tablespoon of very concentrated meat, poultry,vegetable or fish stock. You dilute them with boiling water to give you a well flavoured stock. You can read more about the ones I use here:

  8. Thank you for the information. I have seen these in the grocery store but just never paid much attention to them. We also have a jarred product called "Better than Bouillon" that I suspect is almost the same thing.
    I just want to take this opportunity to tell you how much I love your recipes, comments and personal notes. I may never cook everything you post but I inherited a love of cooking and "recipe reading and collecting" from my sweet Mama. I plan to get your cook booklets soon.
    Amy in Alabama

  9. We have the jarred product as well Amy! Thank you so much for your lovely comment! You have made my day! I have a new cookbooklet coming out in a couple of days called Cooking For Comfort? :-)

  10. Thanks for sharing great content!


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