Hello French Dip! We've given this classic all-American sammie a boost with garlic buns, caramelized onions and melted cheddar cheese. Don't forget the bistro side salad to finish off this mouthwatering meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
2 unit
Brioche Bun
(Contains Egg, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 unit
Beef Broth Concentrate
113 g
Yellow Onion
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 g
Baby Spinach
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
190 g
Tomato
1.25 tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.63 tsp
Salt*
0.19 tsp
Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomatoes into 1/4-inch pieces.Combine mayo and mustard in a small bowl. Set aside.Combine beef, breadcrumbs, 1/2 tsp (1 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a large bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!)Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Whisk together vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a medium bowl. Add tomatoes. Season with salt and pepper, then toss to coat. Peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Transfer onions to a plate and set aside. Carefully wipe the pan clean.
Heat the same pan over medium. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.** Transfer patties to a plate, then cover to keep warm.
Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) caramelized onions, 1/2 cup (1 cup) water and broth concentrate. Cook, stirring often, until au jus reduces slightly, 3-4 min.
Meanwhile, halve buns, then arrange on a parchment-lined baking sheet, cut-side up. Sprinkle cheese over top buns.Toast in the middle of the oven until buns are golden and cheese is melted, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
Add spinach to the bowl with tomatoes. Toss to combine.Spread mustard-mayo over bottom buns, then stack with patties and remaining caramelized onions. Close with top buns. Divide burgers and salad between plates. Serve au jus on the side for dipping.