There are a lot of things I take pride in and strive to accomplish. Variety at the dinner table is something that I strive to do. Here we are, three weeks into September and I have yet to repeat myself in the kitchen.
And so the quest for the perfect grilled burger continues. Not that there is such a thing as the quintessential recipe when it comes to grilled burgers. I’ve been grilling up burgers for years and have yet to find one recipe that outshines all others. Truth be told, each blend of ingredients brings its own signature distinction to the grill. Just as the buns and toppings bring something to the plate. Burgers on grilled sourdough bread (such as patty melts) doesn’t necessarily upstage burgers on a buttery brioche bun or toasted onion bun.
I love a good burger. I love French Dip Sandwiches. This is the best of both worlds – we’re talking a big, thick burger, served on a buttery grilled bun with plenty of onion-intense Au Jus for dipping. These aren’t wimpy burgers, no sir. You need a big half-pound burger grilled to perfection to stand up to all that warm, flavorful Au Jus. The Au Jus is so delicious, with just the right amount of paper-thin grilled onions and a few splashes of white wine, that you’ll want to soak up every last delicious drop. And if that isn’t enough to get you hooked, these burgers are super easy to make, perfect for busy cooks.
French Dip Burgers with Onion Au Jus
INGREDIENTS – HALF-POUND BURGERS
2 lbs Ground Sirloin
1 Package Dry Beef-Onion Soup Mix
Salt & Pepper to Taste
1-2 Teaspoons Worcestershire Sauce
4 Steak Rolls, split
INGREDIENTS – AU JUS DIP
2 Tablespoons Butter
1 Medium Onion, thinly sliced
1 Tablespoon Flour
A Couple of Splashes of White Wine
2 Cans Beef Consommé
Pepper to Taste
FOR BURGERS: In a large bowl, mix ground beef, dried onion soup, salt, pepper and a little Worcestershire Sauce. Mix well.
Divide meat mixture into 4 sections, form into oblong patties slightly larger than rolls, about 1/2-inch thick. Set aside until ready to grill.
Slice onion into paper-thin rings. (I’ve got one of those wizzy potato slicers for making potato chips in the microwave – it works well for anything you want to slice paper-thin). Set aside onions until ready to use.
Heat gas grill (quick) or build a medium-heat fire in barbecue (longer but more intense grilled flavor).
FOR AU JUS: In a skillet, melt butter over medium-low heat. Add onions and cook until just beginning to brown, stirring occasionally, about 10 minutes. Remove half the onions, set aside.
Pour beef consommé into a sauce pan, add a splash of wine and warm over medium heat, about 5 minutes.
Sprinkle remaining onions with flour and another splash of white wine. In a slow, steady stream, add beef consommé. Bring sauce to a boil, reduce to simmer and let simmer until ready to serve.
If desired, sprinkle au jus with a little pepper to taste.
TO GRILL & ASSEMBLE: Place burgers on grill, cover and grill 10-15 minutes, turning once mid-way through. While the burgers are cooking, warm the buns.
Split rolls, lightly brush with a little soft butter. Heat a flat skillet or griddle to medium heat. Grill rolls split-side down until nice and golden. Turn and grill the outside 1-2 minutes longer.
Place patties on rolls, cut diagonally and serve with Au Jus for dipping.
Once again, thanks so much for stopping by. Hope you enjoy these scrumptious burgers. I’d love to hear from you. Feel free to chat any time.
Onions and burgers go hand in hand. Take Patty Melts with Grilled Onions on Sourdough, the onions are caramelized, and placed on top of a rectangular patty between two slices of grilled bread – a diner staple. At backyard barbecues, plates of lettuce, tomatoes and sliced onions are offered up to accompany all those juicy burgers fresh off the grill. Onions are worked into the raw meat for added flavor before the patties are grilled. No double about it – onions and burgers are a marriage made in heaven. Yum – perfect for a Saturday Burger Night.