Bacon Cheeseburgers With French Onion Dip Food

3-INGREDIENT FRENCH ONION BURGERS

Steps:

• Prepare the grill for medium-high direct grilling, 450-500 degrees F. Prep any toppings & condiments as desired (see below).
• Add the ground beef, onion soup seasoning mix, Worcestershire sauce & kosher salt to a large mixing bowl. Using your hands, mix just until well combined. Be careful not to overmix as it yields a dryer, tougher burger. Divide the mixture into 4 equal portions. Press each portion into a 1-inch thick burger patty. Use your thumb to press a slight indent in the center of each burger patty.
• Place the burger patties on the grill grates, directly over the flame. Grill 3 minutes per side for medium doneness. If you prefer a less/more done burger, grill for 1 minute less/more. If making a cheeseburger, add the cheese to the burger patties in their last minute of grilling. Toast the St Pierre Brioche Burger Buns while you're at it - see below!
• Build your burgers as desired. At our house, the toasted St Pierre brioche buns get a quick schmear of Dijonnaise, topped with leafy lettuce, a French onion burger, crispy bacon, & caramelized onions. Serve immediately. Enjoy!

FRENCH DIP CHEESEBURGERS ON BRIOCHE ROLLS WITH CRISPY, BUTTERY CRUSHED POTATOES

Steps:

• Gather ingredients.
• Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.
• To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving.
• Warm the remaining 2 1/2 cups consomme or bone stock in small pot over low heat for dipping.
• Preheat cast-iron skillet or griddle for burgers over medium-high heat.
• Meanwhile, place potatoes in a skillet with lid with 2 1/2 cups water and some butter and bring to boil, covered. Cook 8 to 10 minutes to just tender, then remove lid and let water evaporate. Crush potatoes a bit with the bottom of a water glass and brown to crisp up edges and skins, 6 to 8 minutes. Season with salt and pepper.
• While the potatoes are cooking, mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.
• Split and lightly toast buns, optional.
• Drain and slice some cornichons for the buns.
• Chop parsley.
• To serve: Top bun bottoms with pickles, patties, creamy onions, tops of buns. Cut burgers in half and serve with small bowls of warm consomme or stock for dipping burgers and potatoes alongside, sprinkled with chopped parsley.

THE BEST BACON CHEESEBURGER

Steps:

• Preheat the oven to 400 degrees F.
• Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
• Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
• Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
• Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
• Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.

FRENCH ONION DIP

Steps:

• Stir all ingredients until well mixed.
• Cover and chill 1 hour.
• cups

BACON CHEDDAR FRENCH ONION BURGERS

Steps:

• Heat gas or charcoal grill for direct heat. Carefully brush oil on grill rack. In large bowl, mix beef, 2/3 cup of the soup, salt and pepper. Shape mixture into 6 patties, about 1/2 inch thick. Spray both sides of patties with cooking spray.
• Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add cheese slices during last 1 to 3 minutes of grilling or until cheese is melted. Top each burger with 2 slices bacon. Serve in buns.
• If desired; heat remaining soup until hot and serve with burgers (or reserve for another use).

PERFECT BACON CHEESEBURGERS

Steps:

• Place the beef into a medium mixing bowl. Add the cream, hot sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside.
• Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them.
• Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt.
• When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls.

BACON CHEESEBURGERS WITH FRENCH ONION DIP

Steps:

• Shape ground chuck into 4 patties.
• Cook burgers ALMOST to your preferred doneness on the BBQ grill, grill pan, under the broiler, in a pan, or on your george foreman grill.
• Top with cheese, continue to cook until the cheese is slightly melted.
• Assemble burgers, spreading top and bottom half of the buns with the french onion dip, and topping each burger with two slices of the bacon.
• You may want to have a little extra french onion dip for dipping your burger, as it tends to slide if you put too much on the bun, and you'll want plenty!
• For a super sinful & greasy meal, serve with fries or onion rings. For a little healthier side dish, serve with a big salad with fresh tomatoes.

GEORGE AND THE DRAGON'S BACON ONION DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
• Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
• In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.

BACON CHEESEBURGERS

Steps:

• Preheat a grill for high heat.
• Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
• Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.

INSIDE-OUT BACON CHEESEBURGERS WITH GRILLED GREEN ONION MAYO

Steps:

• Preheat grill pan over high heat.
• In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
• Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side; remove from heat to cool.
• To make the burgers, combine ground beef with Worcestershire and steak seasoning or salt and pepper; divide meat into 4 equal parts.
• Combine cheese crumbles and cooked bacon.
• Take 1/4 of the meat in your hand and make a well in the center of it.
• Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling; make sure the fillings are completely covered with meat.
• When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan.
• Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally.
• Do not press down on burgers as they cook.
• Transfer burgers to a plate and let them rest 5 minutes before serving.
• To make the green onion mayonnaise, chop cooled, grilled green onions and add to a food processor.
• Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise.
• Season with salt and pepper, to your taste.
• Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise.
• As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

COTTAGE CHEESE FRENCH ONION DIP.

Steps:

• Combine all ingredients in a food processor or as I do in batches in my magic bullet!
• Blend to combine.
• Refridgerate 3 hours to let the flavors marry.
• Serve with assorted crudites.