There’s something undeniably satisfying about a burger that’s both indulgent and comforting. Enter the French Dip Burger—a glorious fusion of a juicy, perfectly seared patty, melty raclette cheese, and deeply caramelized onions, all served with a side of rich, savory jus for dipping. It’s the kind of burger that feels like a luxury but is surprisingly simple to make at home.
This burger takes inspiration from the classic French Dip sandwich, but with a bistro-style twist. The foundation is high-quality ground beef, seasoned simply with salt and pepper to let the meat shine.
Instead of the usual sliced roast beef, we build layers of flavor by slow-cooking sweet onions in butter until they reach that irresistible golden-brown hue. The richness continues with raclette cheese—its nutty, melty goodness perfectly complements the umami-packed beef patty.
Of course, no French Dip experience would be complete without an au jus for dipping. This version is made by simmering beef stock with soy sauce, Worcestershire, garlic, and fresh herbs, creating a broth that’s packed with depth and warmth. It’s the finishing touch that transforms this from a great burger into an unforgettable one.
The preparation is simple yet rewarding. While the onions slowly caramelize, the burger patties are formed and seared to perfection on a hot plancha, locking in their natural juices.
Brioche buns, toasted in butter, provide just the right amount of crunch to balance the richness of the fillings. A swipe of Dijon mustard adds a subtle sharpness, cutting through the buttery goodness of the cheese and onions.
To serve, the jus is strained and poured into small bowls, ready for dipping. Each bite is an experience—crispy, buttery bread giving way to the juicy, flavorful beef, followed by the luxurious rush of warm, beefy jus soaking into every bite.
Whether you’re looking to elevate your burger night or impress guests with a dish that’s both rustic and refined, the French Dip Burger is a must-try. It’s comfort food with a gourmet edge, perfect for those who love a little indulgence in every bite.
French Dip Burger with Raclette and Caramelized Onions
Prep: 10 minutes
Cook: 25 minutes
Total time: 35 minutes
Yield: Serves 4
Ingredients:
“Au Jus” Dipping Sauce
- 2 cups beef stock
- 1 tbsp soy sauce
- 1 tbsp Worcestershire
- 2 sprigs thyme
- 1 bay leaf
- 1 clove garlic
- 3 peppercorns
- ½ tsp salt
Burger
- 680g good quality ground beef
- 6 tbsp salted butter, divided
- 2 sweet onions, thinly sliced
- 4 burger buns, brioche if available, sliced in half
- 2 tsp salt
- 1 tsp black pepper
- 160g raclette cheese
- 4 tbsp Dijon
Directions:
- Add “au jus” ingredients to a small saucepan and bring to a soft boil. Cover the pot, remove it from the heat, and set aside.
- Divide the beef into four equal balls and shape them into patties, slightly larger than the size of the buns.
- Heat a plancha on medium-low heat. Melt 2 tablespoons of butter on half the plancha and spread onions over the butter. Season with salt and pepper, and cook, stirring often until softened and caramelized, about 20 minutes.
- Meanwhile, spread the remaining butter on the insides of each bun. Place the buns cut side down on the other half of the plancha, and toast for 3-4 minutes, until golden brown and lightly crisp. Set aside until assembly.
- Turn the heat up on half the plancha to cook the burgers. Season the burgers liberally with salt and pepper.
- Arrange the burgers on the plancha and cook for 3-4 minutes. Flip them and arrange an equal amount of onions on each burger. Top with cheese and continue cooking the burger until it reaches your desired temperature, about 3 minutes for medium, which has an internal temperature of 135°F (57°C).
- To assemble the burgers, spread 1 tablespoon of Dijon on each bottom bun. Top with the patty and the top bun.
- Strain the jus, transfer to 4 small bowls, and serve warm on the side of each burger.
- Enjoy the French dip burgers by dipping them in the jus before each bite.
Notes:
- If you do not have the Lacanche plancha for your range, use a large cast iron skillet for this recipe.
- For an even more decadent burger, have your butcher mix in ground short rib or prime rib with your ground beef.
- If your butcher has au jus available for purchase, this can be used for dipping instead of making the version above.
