Never fear, Jessica Hord is here with a brand new recipe! You don't have to be French to enjoy this cheesy French dip smash burger with jus. This Delish recipe is simple and can be done with ingredients you may already have at home.
Vegetable oil, for grill and brushing
1 1/2 lb. ground beef
Kosher salt and freshly ground black pepper
1 medium red onion, ends trimmed, cut into ½-inch thick rings
4 6-inch hoagie rolls, split
1 tbsp. unsalted butter, melted
8 slices Sargento® Creamery Sliced Baby Swiss Natural Cheese
1 tbsp. unsalted butter
2 tsp. minced garlic
1 1/2 c. low-sodium beef broth
2 tsp. Worcestershire sauce
1. Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil.
2. Shape beef into 8 oval sized patties, about 3-inches wide and 1 ½ inches thick. Place one patty in between two pieces of parchment and smash with the heel of your hand or a metal spatula until a scant ¼-inch thick. Season with salt and pepper. Repeat with remaining patties. Brush both sides of onion slices with oil and season with salt and pepper.
3. Brush cut side of buns with melted butter.
4. Place buns on grill cut side down and grill until lightly toasted, about 30 seconds. Remove to a plate and keep warm.
5. Grill onion until tender and charred in places, turning a few times, about 8 minutes. Remove to a plate.
6. Grill patties until crust develops on bottom side, about 2 minutes. Flip and cook 1 minute more. Top each burger with 4 halves of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center, about 1 minute more. Remove burgers to a plate.
7. Meanwhile, make jus: Place a small high-sided skillet on a stovetop burner over medium-high heat. Add the butter and melt. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add beef broth and Worcestershire sauce and bring up to a boil. Keep warm.
8. To assemble, top each hoagie roll with two patties and some onion. Close the sandwich. Serve with dipping sauce.