Father's Day

French Dip Burgers

with Buttermilk Ranch Slaw

35 MIN

+$6.00/serving 4 Servings

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Vegetarian

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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

990 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Usda Prime Ground Beef
4 Small Baguettes
½ lb Sweet Peppers
1 lb Red Cabbage
1 bunch Thyme
2 Tbsps Vegetarian Worcestershire Sauce
2 Tbsps Mayonnaise
¼ cup Buttermilk
⅔ cup Chicken Bone Broth
4 oz Shredded Fontina Cheese
1 Tbsp Dijon Mustard
2 Tbsps Apple Cider Vinegar
3 oz Caramelized Onions & Garlic
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

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.

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 eight 1/4-inch-thick patties.

4 Cook the patties

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in batches, 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.

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!