French Hamburgers Recipe 415 Food

FRENCH DIP BURGERS

Steps:

• Preheat the oven to 400 degrees F.
• For the caramelized onions: Heat the oil in a large cast-iron pan over medium heat, add the onions and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Season with salt and pepper to taste, add the garlic and thyme and continue to cook for 3 minutes. Transfer to a plate and set aside. Reserve the cast-iron pan.
• For the beef broth: Combine the beef broth, thyme and some salt and pepper in a medium saucepan over medium heat until the broth is warmed through and begins to take on the thyme flavor, 5 to 10 minutes. Remove the thyme and season with more salt and pepper to taste. Transfer to a bowl and top with more thyme leaves. Keep warm.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a rectangular patty to match the shape of the hoagie rolls, about 3/4 inches thick. Sprinkle both sides of each burger with salt and pepper.
• Place the hoagie rolls cut-side up on a baking sheet, brush the cut sides with some canola oil and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes.
• Heat the same cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Put the burgers in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Top each burger with 2 slices of cheese. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. (If using a griddle, do one at a time and use a sandwich dome or stainless-steel bowl to cover.) Count to 10. Lift lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 seconds longer.)
• Place the burgers on the bottom rolls and top with a large spoonful of the caramelized onions and the top rolls. Serve with the warm beef broth on the side for dipping.

HAMBURGERS

Steps:

• Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
• Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
• Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
• Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
• Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
• Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
• When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
• Timing for a countertop grill:
• For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
• For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
• For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
• Combine all ingredients.

STUFFED FRENCH ONION SOUP BURGER

Steps:

• For the onion jam: Heat a large saute pan, then toss in the onion and garlic slices with 2 tablespoons oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes, then add the Marsala, brown sugar and mustard and cook, stirring occasionally, until the onions are caramelized and tender, 20 to 25 minutes. (Do not rush this step, because properly caramelized onions make this burger top-notch!) Stir in the vinegar and cook to blend in, 1 to 2 minutes. Set aside.
• For the burgers: In a medium bowl, break up the meat and spread it up on the sides of the bowl so that the seasoning really permeates. Sprinkle the meat with salt and pepper. Gently mix in the Marsala, soy sauce and Worcestershire. Do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties that are about 3/4-inch thick and transfer to a baking sheet.
• Use a spoon to gently scoop out a little meat and make a hole or pocket in the center of each patty that does not go all the way through to the bottom. Place about 1/4 cup Gruyere in the hole of each patty. Flatten the piece of meat you scooped out and press it over the cheese so that it's hidden in the middle of the patty. Turn the patty on the other side that it is weighing down on the seam. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours.
• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Sprinkle the patties lightly with salt. When the oil begins to smoke lightly, arrange the patties in a single layer, cheese-pocket-side down, at a distance from one another. Cook the patties, undisturbed, until the bottom browns, 3 to 5 minutes. Turn the patties on their other sides and let the bottoms brown again, 3 to 5 minutes. Lower the heat and add the stock to the skillet and cover. Cook on low heat until the patties are cooked through, 8 to 10 additional minutes. Remove the cover, shut off the heat under the skillet and let the patties rest with the heat off.
• Arrange the bun halves in a single layer on a baking sheet and sprinkle each bun half with about 1/4 cup Gruyere. Place the baking sheet in the center of the oven and toast until the buns are golden brown and the cheese is bubbling and melted, 5 to 8 minutes. Season with salt and pepper.
• Arrange the bun bottoms on a flat surface. Mix the onion jam and remaining cup Gruyere into the liquid in the skillet. Taste for seasoning. Spoon some of the onions and liquid on each bun bottom and top with the patties and more onions. Top with a few slices of pickle and season the bun tops with a pinch of salt. Close the burgers and serve.

FRENCH HAMBURGERS RECIPE - (4.1/5)

Steps:

• Cook minced onion slowly for 10 minutes in butter, until tender, but not brown. Pour into a mixing bowl. Add the ground beef, additional butter, and seasonings to the onions and beat just until combined. Form into 4 patties, 3/4 inch thick. Cover with wax paper and chill several hours. Just before cooking the patties, gently roll them in the flour. In a large, heavy frying pan, melt butter and oil, bring to a moderately high temperature and add patties. Sear them until they're brown on both sides, then reduce heat until they're done to your liking. This usually takes longer than I think, about 15 minutes. Remove patties to a heated oven. Pour fat out of the pan and add sherry (or other wine), scraping up the pan juices, until it's reduced to a thick syrup. Take off the heat and add the butter (allow butter to melt) and serve in a small pitcher to pour over the patties. I often poke holes in the top of each patty (with a fork) so the sauce will ooze down into the meat. Note: the original recipe calls for red wine, white wine, vermouth or beef stock for the sauce. You can use either red wine, sherry or light port or even Madeira.

FRENCH ONION BURGERS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until it starts to brown, 3 to 4 minutes. Add the sugar and 1/2 teaspoon salt, reduce the heat to medium low and cook, stirring occasionally, until deep golden, 15 more minutes. Add the chicken broth and 1 teaspoon Worcestershire sauce and simmer until the onion is tender and the liquid is almost evaporated, 8 minutes.
• Preheat the broiler. Mix the beef, onion powder and the remaining 2 tablespoons Worcestershire sauce in a bowl with your hands. Form into four 3/4-inch-thick patties and place on a broiler pan. Make an indentation in the center of each with your thumb; season the patties with salt. Broil, turning once, 5 minutes.
• Place the buns cut-side up on a baking sheet. Sprinkle with both cheeses and broil until melted, about 1 minute. Spread mustard on the buns; sandwich with lettuce, the burgers and caramelized onion. Serve with potato chips.

FRENCH ONION CHEESEBURGER

Steps:

• Put the butter and oil in a large non-stick frying pan. Add the onion and fry over a medium heat for 15 mins or until golden and sticky. Stir through the light brown soft sugar, cider vinegar and wholegrain mustard. Heat the grill to medium-high. Put the beef burgers on a baking sheet and grill on each side for 5-8 mins or until cooked through. For the last minute, top the burgers with the gruyère and grill until bubbling and melted. Lightly toast the brioche buns. Top the buns with the burgers, then the sticky onions and divide the watercress between each.

HAMBURGER STUFFED FRENCH BREAD

Steps:

• Cut loaf of bread in half, lenghtwise and hollow it out, (save the crumbs).
• Brown hamburger and drain.
• Mix all ingredients except cheese slices in a LARGE frying pan.
• Simmer for 5 minutes.
• Stir in bread crumbs and fill shell with mixture.
• Cut cheese slices in half to make triangles and put on top.
• Bake for 5-8 minutes at 350 degrees to melt cheese.

FRENCH ONION BURGERS

Steps:

• In a bowl, combine the onions, Worcestershire sauce, salt and mushrooms if using. Crumble beef over mixture and mix well. Shape into 4 patties.
• Grill, uncovered, over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns with any condiments and toppings of your choice.