French Dip Burger with Havarti, Swiss and Bourbon Fried Onions

• Meat

  • 1 lb Certified angus ground beef

• Produce

  • 1 tbsp Chives
  • 3 tbsp Thyme, fresh
  • 2 Vidalia onions, large

• Canned Goods

  • 2 cups Beef stock, low-sodium

• Condiments

  • 3 tbsp Horseradish
  • 1/2 cup Mayonnaise
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Granulated sugar
  • 1 1/4 tbsp Kosher salt
  • 1 Kosher salt and fresh black pepper
  • 1 Kosher salt and fresh ground pepper
  • 1 1/4 tbsp Pepper, fresh ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 Brioche rolls

• Dairy

  • 1/2 lb Havarti cheese, thin
  • 1/2 cup Sour cream
  • 1/2 lb Swiss cheese, Thin

• Beer, Wine & Liquor

  • 1 tbsp Bourbon

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 pound Certified Angus Ground Beef (I used 80/20)
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground pepper
• 1/2 pound havarti cheese, sliced thin
• 1/2 pound swiss cheese, sliced thin
• For the onions:
• 1 tablespoon olive oil
• 2 large vidalia onions
• 1 teaspoon granulated sugar
• 1 tablespoon bourbon
• 1 tablespoon fresh chopped thyme
• Kosher salt and fresh ground pepper, to taste
• For the horseradish sauce:
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons horseradish
• 2 tablespoons worcestershire sauce
• 1 tablespoon chopped chives
• kosher salt and fresh black pepper, to taste
• For the beef broth:
• 2 cups low sodium beef stock
• 2 tablespoons fresh chopped thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• Four Brioche Rolls
• 1 pound Certified Angus Ground Beef (I used 80/20)
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground pepper
• 1/2 pound havarti cheese, sliced thin
• 1/2 pound swiss cheese, sliced thin
• 1 tablespoon olive oil
• 2 large vidalia onions
• 1 teaspoon granulated sugar
• 1 tablespoon bourbon
• 1 tablespoon fresh chopped thyme
• Kosher salt and fresh ground pepper, to taste
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons horseradish
• 2 tablespoons worcestershire sauce
• 1 tablespoon chopped chives
• kosher salt and fresh black pepper, to taste
• 2 cups low sodium beef stock
• 2 tablespoons fresh chopped thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• Four Brioche Rolls

Directions

• 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.
• 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.
• 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.

Nutrition