Flavorful onion au jus compliments these delectable burgers topped with melted Gruyere cheese to make a perfect French Dip Burger.
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Why you’ll love them
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.
Wondering what to serve with them? Try my German Potato Salad, Instant Pot Corn on the Cob or Air Fryer Zucchini Fries. Or, check out my full post of 35+ Sides for Burgers!
Interested in more burger recipes? Try my Red Wine Burgers, Lamb Burgers, Green Chile Cheeseburgers, Air Fryer Burgers, or Cheeseburger Salad with Special Sauce.
Onion Au Jus ingredients
- Butter
- Onion
- Sugar
- Garlic
- Thyme
- Bay leaf
- Beef broth
- Worcestershire sauce
- Red wine vinegar
Burger ingredients
- Ground beef
- Burger buns, split and toasted
- Gruyere cheese
- Creamy horseradish
- Arugula
How to make the au jus
- 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 to 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.
How to serve
- 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
- Garnacha (Grenache)
- Beer – burgers and beer always pair nicely
What to serve with them
- German Potato Salad
- Grilled Potato Salad
- Cherry Tomato Salad
- Arugula Salad
- Summer Pasta Salad
- 30+ Healthy Sides for Burgers
- MORE Sides for Burgers!
More burger recipes
- Green Chile Cheeseburger Recipe
- Veggie Burgers with Pickled Cabbage & Tahini Sauce
- Red Wine Lamb Burgers with Goat Cheese & Caramelized Onions
- Cheeseburger Salad with Special Sauce
- Air Fryer Burgers
- Red Wine Burgers Recipe
- PLUS → 35+ Easy Ground Beef Recipes
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French Dip 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
- 1½ 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.
wonderful idea, love the au jus flavor but not always with roast beef, I prefer a burger anyway, so thank you!
Made the Au Jus so far, mostly as written with only slight modifications and it’s very very good! A keeper of a recipe for sure
Thank you Courtney!