French Dip Burger with Havarti, Swiss and Bourbon Fried Onions
Serve up this French Dip Burger for your next family dinner!
Keyword: burgers, french dip
1poundCertified Angus Ground BeefI used 80/20
1tablespoonfresh ground pepper
1/2poundhavarti cheesesliced thin
1/2poundswiss cheesesliced thin
For the onions:
2large vidalia onions
1tablespoonfresh chopped thyme
Kosher salt and fresh ground pepperto taste
For the horseradish sauce:
kosher salt and fresh black pepperto taste
For the beef broth:
2cupslow sodium beef stock
2tablespoonsfresh chopped thyme
1/2teaspoonfresh ground pepper
Four Brioche Rolls
Heat the grill.
In a large bowl, combine the ground beef with half the salt and pepper to combine. Divide the mixture into four equal parts and lightly work to form four burger patties. Season with the remaining salt and pepper. Cover and set aside.
In a large frying pan, heat the olive oil over medium heat and add the onions to the pan. Cook the onions until softened and golden brown, approximately 10-15 minutes. Sprinkle with the sugar and cook for an additional 2-3 minutes. Remove the pan from the heat and stir in the bourbon. Return the pan to the heat and cook for an additional 1-2 minutes. Stir in the thyme. Season with salt and pepper to taste. Set aside.
In a small bowl, whisk together the mayonnaise, sour cream, horseradish, worcestershire sauce and chives until thoroughly combine. Season with salt and pepper to taste. Set aside. (The sauce can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.)
Bring the beef stock to a simmer and stir in the thyme. Allow to simmer for 5-10 minutes and stir in the salt and pepper. Keep warm.
Place the burger patties on the grill and cook for 3-4 minutes per side or until cooked to medium rare (internal temp will be 145 degrees). Top the burgers with equal amounts of cheese and turn the grill off. Add the rolls, cut side down, to the grill. Close the lid and allow the cheese to melt, approximately 3-4 minutes. Transfer the burgers and rolls to a platter. Spread 2 tablespoons of horseradish sauce on the bottom of each roll and top each with a burger. Spread 2 tablespoons of onions on the top half of the roll and place on top of the burger. Serve each burger with 1/4 cup of beef broth.
I like to remove my burgers when they have an internal temperature of about 140 degrees. The burgers continue to cook for a few minutes after you remove them from the grilling, taking them off early makes sure they don't cook beyond medium-rare. Of course, if you like your burger cooked closer to well, leave on the grill for an additional 1-2 minutes.