French Dip Burgers

As soon as I saw this recipe I knew that I needed to make it as soon as I possibly could.  My all time favorite burger is to be paired with one of my favorite dipping sauces.  There was no doubt in my mind that this recipe would blow the typical burger out of the park.  My thoughts were right, these burgers were spot on.  Now if you don’t like mushrooms nor do you like “dipping” your foods then you might as well not even try this recipe because it would just be a plain ole burger to you.  But if you enjoy the finer side of life and love a good mushroom swiss burger and find it quite fun to dip your foods that I definitely recommend you give these bad boys a try soon.   Note: These can be made as regular sized burgers or fun little sliders.  Whichever makes your skirt fly higher. 

In the original recipe, for the Au Jus, a product called “Better than boullion” was used for the beef flavor.  I did not have any at home so I just choose to use beef broth.  I was stupid and added additional salt into the liquid, I should have known better since broth is typically a very salty product.  I usually buy low sodium chicken broth, do they even make low sodium beef broth?  I suppose I should check into that.  Anyway, all I am trying to say here is watch it on the addition of any salt unless you like dipping your food in salt.   

Do you have a hard time finding slider buns in your grocery stores, or maybe just feel the urge to try to make your own burger buns.  Check back in a few days because I have a recipe coming up for the most delicious burger buns ever!  The recipe is super easy and requires no special ingredients or pans.  It is a must try!

French Dip Burgers

for the burgers
2lbs ground beef
salt and pepper (to taste)
4 slices Swiss cheese (each slice cut into 4 squares)
1 package fresh sliced mushrooms
1 tablespoon garlic (minced)
2 tablespoons butter
12 slider buns
butter (for spreading)
for the Au Jus
1 can beef broth
1 stalk celery
1/2 small onion
1 clove garlic, minced
1 pinch thyme
1 small bay leaf
black pepper, to taste

1 – In a saucepan combine broth, celery, onion, garlic, thyme, bay leaf and pepper. Simmer until vegetables are tender (about 30 minutes). Strain; discarding vegetables and placing Au Jus into small bowls for serving.
2 – Shape ground beef into 12 patties (approximately 2 3/4 ounces each) and season on both sides with salt and pepper. Heat a large skillet to medium high heat. Add the burger patties and cook, turning once, until fully cooked.  During the last few minutes of cooking top each patty with 2 pieces of the sliced Swiss cheese squares.
3 – While burgers are cooking melt the butter in a sauté pan over medium high heat. Add garlic and mushrooms and sauté for 15-20 minutes or until the mushrooms are tender.
4 – Split the slider buns in half and butter the cut side of each half. Place face down in a fry pan over medium heat and cook until browned on the bottom. Place each hamburger patty onto a slider bun, top with sautéed mushrooms, and place on the top half of the bun. Serve with Au Jus.

~ yields 12 slider sized burgers

Recipe adapted from Blog Chef

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