French Dip Burger
D'Artagnan | Yield: Serves 4
We turned our love of the classic French Dip sandwich into a juicy Angus burger with homemade jus, balsamic onions, and melty cheese on a garlic toasted roll.
- 4 tablespoons unsalted butter, softened, divided use
- 2 shallots, sliced
- Coarse salt and freshly ground pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 4 long sandwich rolls
- 24 ounces Ground Angus Beef
- 8 slices mild creamy cheese, such as fontina, provolone, or havarti
- Dijon Mustard
FOR THE JUS
- ¼ cup diced shallot
- ¼ cup diced carrot
- 1/8 cup diced celery
- 1 sprig fresh thyme
- 1 container Veal Demi-Glace
- 2 cups low-sodium beef stock
- 1 tablespoon soy sauce or tamari
- In medium skillet over medium heat, melt 1 tablespoon of the butter and add shallots; season with salt and pepper. Sauté until onions are soft and browned, about 8 minutes. Stir in balsamic vinegar, scraping up any browned bits on the bottom of the pan, and continue to cook until liquid is absorbed, about 2 minutes more. Remove from heat and set aside.
- Add the remaining 3 tablespoons of butter to a small bowl and stir in garlic powder and dried thyme. Spread the mixture evenly over the sandwich rolls then toast until deeply golden under a high broiler. Set aside.
- Gently form four oblong 6 ounce patties, being careful not to over work the meat. Season both sides of each patty with salt and pepper. Heat a large, heavy skillet (not non-stick) over medium-high heat. Cook your patties to desired doneness (we recommend medium-rare). Remove patties from the pan leaving the drippings. Allow patties to rest on a cutting board, for about 5 minutes.
- Drain excess fat, leaving about 1 tablespoon of fat in the pan. Return to medium high heat. Add diced shallot, carrot, and celery. Sauté until vegetables soften and begin to brown. Add thyme and continue to cook about 2 minutes more. Stir in demi-glace, scraping up any browned bits on the bottom of the pan; stir in beef stock; simmer for 15 minutes. Stir in soy sauce; taste for seasoning and add salt and pepper, if needed. With a fine mesh strainer, strain jus into a clean sauce pan. Keep warm over low heat.
- Dress rolls with mayonnaise and Dijon, if desired. Place patties on a rimmed sheet pan and spread shallot mixture evenly among them. Place cheese on top of onions and broil until cheese is well melted.
- Place patties on rolls then slice in half. Serve immediately with warm jus on the side.