Nine Layer Cheeseburger Dip Food

CHEESEBURGER DIP

Steps:

• Preheat the oven to broil.
• Heat a medium cast-iron skillet over medium heat and add the oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until beginning to brown, about 3 minutes. Add the onion and cook until the onion is softened and the beef is cooked through, 7 to 8 minutes. Clear an empty spot in the middle of the skillet, add the tomato paste and toast the paste for a minute. Sprinkle with the garlic powder and stir to coat the meat. Stir in the salsa con queso and half-and-half. Bring to a simmer and cook, stirring, until smooth, about 1 minute. Sprinkle the middle of the dip with the Cheddar, leaving a small border around the edge without cheese. Broil until the top is bubbly and browned in places, 1 to 2 minutes.
• Mix together the mayonnaise, relish and ketchup in a small bowl. Season with salt and pepper.
• Top the dip with a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes and drizzles of the mayo-relish sauce, ketchup and mustard. Serve with tortilla chips for dipping.

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.

IN-N-OUT-STYLE DOUBLE CHEESEBURGERS

Steps:

• Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and season with 3/4 teaspoon salt; cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (Reduce the heat to low if the onions are browning too quickly.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 minutes; transfer the onions to a bowl and set aside.
• Mix the mayonnaise, ketchup, relish and vinegar in a small bowl; set aside. Form the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
• Heat a griddle or large skillet over medium heat; lightly brush with vegetable oil. Toast the buns cut-side down on the griddle. Spread each bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, 1 or 2 tomato slices, some lettuce and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
• Season both sides of the patties with salt and pepper. Working in batches, transfer the patties to the griddle and cook 3 minutes. Spread about 1 1/2teaspoons mustard on top of each patty, then flip and cover with 1 cheese slice; cook 2 more minutes for medium. Top 4 of the patties with the caramelized onions, then cover with the remaining patties cheese-side up. Transfer the double patties to the bun bottoms; cover with the bun tops.