How to Make French Dip Burgers - Quick, Easy, Delicious

 

 

French Dip Burgers are a fun twist on the classic French Dip sandwich, combining juicy homemade beef patties with hot buttered toast and a rich, savory au jus for dipping. These burgers are cooked to perfection under the grill and then tucked between two slices of toasty Buttery French bread, ready to soak up all those delicious flavors. 

They’re easy to make, incredibly satisfying, and perfect for anyone who loves a hearty, comforting meal. If you enjoy classic diner‑style burgers or warm, dip‑able sandwiches, this recipe is a great way to bring those flavors into your own kitchen. A truly delicious mashup of two favorite hot sandwiches.

 

One of my favorite things has always been the Beef Dip Sandwich. A beef dip is a sandwich  composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat.   Scrummy!   I love them! 

I also love a good burger . . . and really, who doesn't??     

This recipe I am sharing with you today combine the two worlds, with a hearty burger served up in toasted French Bread with a beef broth dip for dipping.

This is not complicated in the least and very easy to make.  Its also quick  AND economical!!!!  If you can toast bread and grill burgers, then you can do this!   

Hearty, filling, economical, and easy.   A real family pleaser.  What more could you ask for! A few oven chips on the side and perhaps a salad and dinner is served!

 

INGREDIENTS REQUIRED

TO MAKE

FRENCH DIP BURGERS

There is nothing outlandish here. Just simple ingredients put together in a delicious way.

For the Burgers:

• 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 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 au jus dip:

• 250ml of boiling water (1 1/4 cups)
• 1 beef stock pot, stock cube or the equivalent of Beef Better than Bullion
• 1 TBS low salt soy sauce
• cracked black pepper to taste
• chopped fresh parsley and sliced dill pickles for garnish (optional)

 

In the U. K. I always had a difficult time finding full sized packets of Onion Soup Mix. Occasionally I could get a tub of Knorr Onion Soup Mix on Amazon, but generally speaking I used to use the Ainsley Harriot single serving sized packets of dry instant French Onion Soup.

I like the dark soy sauce. It gives a lovely color. 

I got my ground steak at the butchers. Here in Canada I grind my own using the attachment to my kitchen aid. You can use extra lean ground beef.

If you can get a rustic sourdough bread, that is the perfect bread to use.

I use salted butter.

For the dip I use Better than Bullion Beef Bullion concentrate, about 1 TBS.

 

HOW TO MAKE FRENCH DIP BURGERS

These are really not that difficult to make at all.  

1. Heat the grill or broiler in your oven to high. (Alternately you can use an electric grill such as a Cuisinart grill.)
2. 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. (Taste and adjust seasoning as desired.)
3. 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. (Do not over handle the meat or you could make it tough. Use a light touch.)
4. Pat each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread.
5. Place the patties under the broiler/grill (heat to high) and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once. (If using an electric grill which cooks from both sides at the same time, follow the manufacturers directions. This should only take 5 to 6 minutes altogether.)
6. While the meat patties are grilling, toast the bread slices and butter them on one side.
7. Place each patty between two slices of buttered toast and cut in half on the diagonal. (Buttered sides in.)
8. 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.

 

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe several times before beginning to acquaint yourself with anything needed to make these burgers.
• Assemble all of your ingredients before you begin. This can prevent you from leaving anything integral out of the recipe.
• Use the freshest and best quality ingredients you can afford. A good quality bread.  I like to use organic, locally grown, grass fed beef which we buy at the local farm market.
• Don't overcook the beef patties. There is nothing worse than a dried out patty.
• Be judicious with the salt as both the onion soup mix and the bullion are salty ingredients. 
• Use a low salt soy sauce. I like Kikkoman fermented.

HOW TO AMP UP THESE SANDWICHES

You can easily amp up the flavor of these tasty sandwiches by topping with your favorite melty cheese and a layer of caramelized onions. Messy but very, VERY nice!!  You could also spread the toast with some creamed horseradish sauce for another layer of flavor.

 

A FEW OTHER BURGERS TO ENJOY

Here are a few other burgers that you might also enjoy!

BURGER RAREBITS - Delicious beef patties topped with a lush cheese topping filled with tasty chopped cooked bacon, chopped spring onions, ketchup, mustard, mayo and hot sauce. You just spread it over your cooked burgers and pop them under the grill to melt.  You could of course serve them on buns, but we are quite happy with them just as they are with some oven chips and a veggie on the side.

INSIDE OUT CHEESE BURGERS - A delicious beef burger with a lovely pocket of cheese on the inside, nicely grilled to perfection, topped with crisp smoky bacon and served in a toasty bun with all of your favorite condiments!

 

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Yield: Serves 4

Author: Marie Rayner

French Dip Burgers

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

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

Ingredients

For the Burgers:

• 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 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 au jus dip:

• 250ml of boiling water (1 1/4 cups)
• 1 beef stock pot, stock cube or the equivalent of Beef Better than Bullion
• 1 TBS low salt soy sauce
• cracked black pepper to taste
• chopped fresh parsley and sliced dill pickles for garnish (optional)

Instructions

1. Heat the grill or broiler in your oven to high.
2. 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.
3. 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.
4. Pat each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread.
5. Place the patties under the broiler/grill (heat to high) and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once.
6. While the meat patties are grilling, toast the bread slices and butter them on one side.
7. Place each patty between two slices of buttered toast and cut in half on the diagonal.
8. 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.

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