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French Dip Burgers
with White Cheddar Cheese and Caramelized Onions
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Not included in your delivery
1.25 tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.63 tsp
Salt*
0.19 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
