French Dip Burger with Au Jus & Horseradish

Flavorful onion au jus compliments these delectable burgers topped with melted Gruyere cheese to make a perfect French Dip Burger.

Interested in more burger recipes? Try my Red Wine Burgers, Green Chile Cheeseburgers, or Cheeseburger Salad with Special Sauce.

French dip burgers are a twist on a classic recipe: the French dip sandwich. A French dip sandwich is a hot sandwich consisting of thinly sliced roast beef on a “French roll” or baguette. Usually served plain with a dipping container of beef broth.

If you have ever eaten at a chain restaurant such as Cheesecake Factory, you may have seen a French Dip Burger on the menu. This homemade recipe includes onion au jus for drizzling on top of the burgers as well as dipping, which really sets it apart. Add in creamy horseradish to really bring this burger to the next level.

Interested in sides to this dish? Try my German Potato Salad, Instant Pot Corn on the Cob or Air Fryer Zucchini Fries.

Side view of french dip burger next to bowl of horseradish.

What ingredients are needed for the onion au jus?

  • Butter
  • Onion
  • Sugar
  • Garlic
  • Thyme
  • Bay leaf
  • Beef broth
  • Worcestershire sauce
  • Red wine vinegar

What ingredients are needed for the burgers?

  • Ground beef
  • Burger buns, split and toasted
  • Gruyere cheese

Which other toppings compliment this recipe?

  • Creamy horseradish
  • Arugula

How should the jus be made?

  • In a saucepan, melt the butter. Add the onion and cook over medium heat, stirring, until it begins to brown, about 10 minutes. Then, add the sugar, garlic, thyme and bay leaf and continue to cook until the onion is deep golden, about 20 minutes.
  • Add the broth, Worcestershire and vinegar and simmer, 30 minutes.

How should the burgers be prepared?

  • Divide the meat into 4 equal portions and shape into patties. Season with salt and pepper.
  • Heat the oil in a large cast-iron skillet over high heat. Once hot, add the burgers and cook, flipping once, until golden brown on both sides and cooked through, about 8 minutes total.
  • Top each burger with a slice of cheese and cover the skillet. Heat for about 1 minute, until the cheese melts.

How should this recipe be assembled?

  • Remove the thyme sprigs and bay leaf from the au jus. 
  • Place the burgers on the buns along with creamy horseradish and arugula. Using a slotted spoon, remove some of the onions and top the burgers with them. 
  • Serve the remaining au jus on the side for dipping.

Wine pairings for French Dip Burgers:

  • Garnacha (Grenache)
  • Beer – burgers and beer always pair nicely

If you loved this French Dip Burger recipe, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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More burger recipes:

French Dip Burger Recipe

Overhead shot of french dip burgers on platter with bowl of au jus.

French Dip Burgers

Flavorful onion au jus compliments these delectable burgers topped with melted Gruyere cheese to make a perfect French Dip Burger.
4.34 from 3 votes
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Servings: 4 Burgers

Ingredients

Onion Au Jus

  • 2 Tablespoons unsalted butter
  • 1 large yellow onion ( thinly sliced)
  • 2 Tablespoons sugar
  • 1 clove garlic (crushed)
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups low sodium beef broth
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • kosher salt and pepper, to taste

Burgers

  • pounds ground beef (80 percent lean)
  • kosher salt and pepper
  • 1 Tablespoon vegetable oil (or canola oil )
  • 4 burger buns (split and toasted )
  • 4 slices Gruyere cheese

For Serving

  • Creamy horseradish
  • Arugula

Instructions

  • In a saucepan, melt the butter. Add the onion and cook over medium heat, stirring, until it begins to brown, about 10 minutes. Add the sugar, garlic, thyme and bay leaf and continue to cook until the onion is deep golden, about 20 minutes.
  • Add the broth, Worcestershire and vinegar and simmer, 30 minutes.
  • Meanwhile, make the burgers.
  • Divide the meat into 4 equal portions and shape into patties. Season with salt and pepper.
  • Heat the oil in a large cast-iron skillet over high heat. Once hot, add the burgers and cook, flipping once, until golden brown on both sides and cooked through, about 8 minutes total.
  • Top each burger with a slice of cheese and cover the skillet. Heat for about 1 minute, until the cheese melts.

To Assemble:

  • Remove the thyme sprigs and bay leaf from the au jus. 
    Place the burgers on the buns along with creamy horseradish and arugula. Using a slotted spoon, remove some of the onions and top the burgers with them.
  • Serve the remaining au jus on the side for dipping. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Serving: 1burger | Calories: 804kcal | Carbohydrates: 33g | Protein: 45g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 165mg | Sodium: 987mg | Potassium: 1120mg | Fiber: 2g | Sugar: 11g | Vitamin A: 497IU | Vitamin C: 5mg | Calcium: 326mg | Iron: 5mg

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