French Dip Burgers with Buttermilk Ranch Slaw
Father's Day

French Dip Burgers

with Buttermilk Ranch Slaw

35 MIN
+$6.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
These sandwiches are inspired by the classic French dip served with a hallmark au jus (translated as "with juice," or sauce). We're using rich caramelized onion, worcestershire sauce, melty cheese, and more to coat toasty baguettes, also filled with prime beef patties. On the side, bone broth and fresh thyme make the perfect sauce to dip as you go.
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  • Nutrition
    PER SERVING
  • Calories
    1390 Cals (est.)
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fresh
ingredients
French Dip Burgers with Buttermilk Ranch Slaw
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Small Baguettes
  • ½ lb Red Cabbage
  • 4 oz Sweet Peppers
  • 1 bunch Thyme
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ¼ cup Mayonnaise
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Buttermilk
  • 3 oz Caramelized Onions & Garlic
  • 4 oz Shredded Fontina Cheese
  • 1 Tbsp Dijon Mustard
  • ⅔ cup Chicken Bone Broth
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stem of the peppers; remove the cores. Thinly slice lengthwise. In a large bowl, combine the buttermilk, vinegar, half the mayonnaise, and ranch dressing. Season with salt and pepper. Add the sliced cabbage and sliced peppers; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Pick the thyme leaves off the stems. Halve the baguettes lengthwise. In a bowl, combine the cheese, caramelized onions, mustard, remaining mayonnaise, worcestershire sauce, and half the thyme leaves.

Make the dip
2 Make the dip

In a small pot, combine the broth and remaining thyme leaves. Cook on medium-high, 3 to 4 minutes, or until slightly reduced. Turn off the heat; taste, then season with salt and pepper if desired.

Make the patties
3 Make the patties

Meanwhile, in a bowl, combine the beef and spice blend. Season with salt and pepper; gently mix to combine. Form the mixture into four 1/4-inch-thick patties.

Cook the patties
4 Cook the patties

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 2 to 4 minutes per side, or until browned and cooked through.* Transfer to a work surface. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the baguettes
5 Toast the baguettes

Meanwhile, line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Evenly spread the cheese mixture onto the cut sides of the baguettes. Toast in the oven 4 to 6 minutes, or until the cheese is melted and the bread is toasted.

Finish & serve your dish
6 Finish & serve your dish

Reheat the dip on medium-high, stirring constantly, 30 seconds to 1 minute, or until heated through. Turn off the heat. Assemble the sandwiches using the toasted baguettes and cooked patties. Halve crosswise. Serve the sandwiches with the slaw and dip on the side. Enjoy!

Tips from Home Chefs

French Dip Burgers

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stem of the peppers; remove the cores. Thinly slice lengthwise. In a large bowl, combine the buttermilk, vinegar, half the mayonnaise, and ranch dressing. Season with salt and pepper. Add the sliced cabbage and sliced peppers; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Pick the thyme leaves off the stems. Halve the baguettes lengthwise. In a bowl, combine the cheese, caramelized onions, mustard, remaining mayonnaise, worcestershire sauce, and half the thyme leaves.

2 Make the dip

In a small pot, combine the broth and remaining thyme leaves. Cook on medium-high, 3 to 4 minutes, or until slightly reduced. Turn off the heat; taste, then season with salt and pepper if desired.

Make the dip
Make the patties
3 Make the patties

Meanwhile, in a bowl, combine the beef and spice blend. Season with salt and pepper; gently mix to combine. Form the mixture into four 1/4-inch-thick patties.

4 Cook the patties

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 2 to 4 minutes per side, or until browned and cooked through.* Transfer to a work surface. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Cook the patties
Toast the baguettes
5 Toast the baguettes

Meanwhile, line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Evenly spread the cheese mixture onto the cut sides of the baguettes. Toast in the oven 4 to 6 minutes, or until the cheese is melted and the bread is toasted.

6 Finish & serve your dish

Reheat the dip on medium-high, stirring constantly, 30 seconds to 1 minute, or until heated through. Turn off the heat. Assemble the sandwiches using the toasted baguettes and cooked patties. Halve crosswise. Serve the sandwiches with the slaw and dip on the side. Enjoy!

Finish & serve your dish
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