French Dip Burger
D'Artagnan chef bio | Yield: Serves 4
In this recipe, we've upgraded the classic French dip sandwich with a juicy Angus beef burger, 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 a 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 overwork 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 saucepan. 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.