French Dip Burgers With Horseradish Aioli

Quick Recipe Version (TL;DR)

• Yield: 4 burgers
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• Burgers: 1 1/4 pounds 80/20 ground beef, 1 1/4 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon smoked paprika, 1 tablespoon Worcestershire sauce, 1 tablespoon neutral oil
• Caramelized onions: 2 large yellow onions, 2 tablespoons unsalted butter, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon sugar, 1 tablespoon balsamic vinegar, 2 tablespoons water as needed
• Horseradish aioli: 1/2 cup mayonnaise, 2 tablespoons prepared horseradish, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 small grated garlic clove, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
• Jus-inspired sauce: 2 cups low-sodium beef broth, 1 tablespoon unsalted butter, 1 small shallot, 1 garlic clove, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon low-sodium soy sauce, 1/2 teaspoon Dijon mustard, 1 bay leaf, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper
• Assembly: 4 brioche burger buns, 4 large slices provolone cheese, 1 tablespoon softened butter, 1 tablespoon chopped fresh parsley

Do This

• 1. Stir together the horseradish aioli and refrigerate while you cook.
• 2. Cook sliced onions in butter and oil over medium-low heat for 30 to 35 minutes, then finish with balsamic vinegar.
• 3. Simmer the jus ingredients for 12 to 15 minutes, remove the bay leaf, and keep warm.
• 4. Mix the beef gently with roast beef-style seasonings and Worcestershire, then shape into 4 patties.
• 5. Sear patties in a hot skillet for 4 minutes, flip, top with provolone, and cook 3 to 4 minutes more to 160°F.
• 6. Butter and toast buns until golden, about 1 to 2 minutes.
• 7. Build each burger with aioli, patty, caramelized onions, parsley, and the top bun. Serve hot with warm dipping jus.

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Why You’ll Love This Recipe

• French dip flavor in burger form: You get the cozy roast beef sandwich experience with a juicy, seared beef patty.
• Big savory payoff: Provolone, sweet caramelized onions, zippy horseradish aioli, and warm jus make every bite rich and balanced.
• Home-cook friendly: No deli slicer or roast required. Ground beef keeps the recipe approachable and weeknight possible.
• Restaurant-style presentation: Serving each burger with its own small cup of dipping sauce makes it feel special with very little extra effort.

Grocery List

• Produce: 2 large yellow onions, 1 small shallot, 2 garlic cloves, 1 lemon, fresh parsley
• Meat: 1 1/4 pounds 80/20 ground beef
• Dairy: Unsalted butter, 4 large slices provolone cheese
• Bakery: 4 brioche burger buns
• Pantry: Mayonnaise, prepared horseradish, Dijon mustard, Worcestershire sauce, low-sodium beef broth, low-sodium soy sauce, olive oil, neutral oil, balsamic vinegar, granulated sugar
• Spices: Kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, smoked paprika, bay leaf

Full Ingredients

For the Roast Beef-Style Burger Patties

• 1 1/4 pounds 80/20 ground beef, kept cold until ready to shape
• 1 1/4 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 teaspoon dried thyme, lightly crushed between your fingers
• 1/2 teaspoon dried rosemary, finely crushed
• 1/2 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil, for cooking

For the Caramelized Onions

• 2 large yellow onions, thinly sliced, about 1 pound total
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• 1 tablespoon balsamic vinegar
• 2 tablespoons water, used as needed to prevent scorching

For the Horseradish Aioli

• 1/2 cup mayonnaise
• 2 tablespoons prepared horseradish, drained if very wet
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 small garlic clove, finely grated or mashed into a paste
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Savory Dipping Jus-Inspired Sauce

• 2 cups low-sodium beef broth
• 1 tablespoon unsalted butter
• 1 small shallot, finely minced, about 3 tablespoons
• 1 garlic clove, minced
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon low-sodium soy sauce
• 1/2 teaspoon Dijon mustard
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt, only if needed after simmering

For Assembly

• 4 brioche burger buns, split
• 1 tablespoon unsalted butter, softened, for toasting the buns
• 4 large slices provolone cheese, about 4 ounces total
• 1 tablespoon chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Make the horseradish aioli

In a small bowl, stir together the mayonnaise, prepared horseradish, Dijon mustard, lemon juice, grated garlic, kosher salt, and black pepper until smooth. Taste and adjust with a tiny splash more lemon juice if you want it brighter, or a little more horseradish if you like extra heat.

Cover and refrigerate the aioli while you prepare the rest of the recipe. Even 20 minutes of resting helps the garlic and horseradish flavor blend into the sauce.

Step 2: Caramelize the onions

Place a large skillet over medium heat. Add the butter and olive oil. When the butter has melted, add the thinly sliced onions, kosher salt, and sugar. Stir well so the onions are coated in the fat.

Cook for 5 minutes, stirring often, until the onions begin to soften. Reduce the heat to medium-low and continue cooking for 25 to 30 minutes, stirring every 3 to 4 minutes. If brown bits begin sticking aggressively to the pan, add 1 tablespoon of water and scrape them up with a wooden spoon. Repeat with the remaining 1 tablespoon water if needed.

When the onions are deeply golden, soft, and jammy, stir in the balsamic vinegar and cook for 1 minute more. Transfer the onions to a bowl and cover loosely to keep warm.

Step 3: Prepare the savory dipping jus-inspired sauce

In a small saucepan, melt 1 tablespoon butter over medium heat. Add the minced shallot and cook for 2 minutes, stirring often, until softened. Add the minced garlic and cook for 30 seconds, just until fragrant.

Pour in the beef broth, then stir in the Worcestershire sauce, soy sauce, Dijon mustard, bay leaf, dried thyme, and black pepper. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, until slightly reduced and deeply savory.

Remove and discard the bay leaf. Taste the sauce before adding extra salt, since broth, Worcestershire, and soy sauce vary in saltiness. Add up to 1/4 teaspoon kosher salt only if needed. Keep the jus warm over low heat, or rewarm gently before serving.

Step 4: Season and shape the burger patties

In a large bowl, combine the cold ground beef, kosher salt, black pepper, garlic powder, onion powder, crushed dried thyme, crushed dried rosemary, smoked paprika, and Worcestershire sauce. Use your fingertips or a fork to mix gently just until the seasonings are evenly distributed. Avoid overmixing, which can make burgers dense.

Divide the beef into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly and prevents the centers from puffing too much.

Step 5: Cook the burgers and melt the provolone

Heat a large cast-iron skillet or heavy stainless steel skillet over medium-high heat for 3 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan. When the oil shimmers, add the burger patties, leaving space between them. Cook for 4 minutes without pressing on the patties.

Flip the burgers and immediately place 1 slice of provolone on each patty. Cook for 3 to 4 minutes more, covering the skillet during the final 1 minute to help the cheese melt. The burgers are done when the center reaches 160°F on an instant-read thermometer.

Transfer the burgers to a plate and let them rest for 3 minutes. Resting keeps the patties juicy and gives the melted provolone a moment to settle over the edges.

Step 6: Toast the buns

While the burgers rest, wipe out any overly dark bits from the skillet if needed. Spread the cut sides of the brioche buns with the softened butter. Place the buns cut-side down in the skillet over medium heat and toast for 1 to 2 minutes, until golden and lightly crisp around the edges.

If your skillet is crowded, toast the buns in batches. A lightly crisp bun is helpful here because it stands up to the juicy burger, aioli, onions, and dipping sauce.

Step 7: Assemble the French Dip Burgers

Spread about 1 tablespoon of horseradish aioli on the bottom half of each toasted bun. Add a provolone-topped burger patty, then spoon a generous layer of warm caramelized onions over the cheese. Sprinkle with chopped parsley.

Spread a little more aioli on the top bun if desired, then close the burgers. Pour the warm jus-inspired sauce into 4 small bowls or ramekins, about 1/2 cup per serving. Serve the burgers immediately with the dipping sauce on the side.

Pro Tips

• Keep the beef cold: Cold ground beef is easier to shape and holds its texture better in the skillet.
• Do not rush the onions: Medium-low heat is the key to sweet, deeply caramelized onions instead of scorched onions.
• Crush the dried herbs: Rubbing thyme and rosemary between your fingers before adding them gives the patties a more even roast beef-style flavor.
• Use low-sodium broth: The dipping sauce reduces as it simmers, so starting with low-sodium broth keeps it savory instead of overly salty.
• Serve the jus warm, not boiling: Warm jus is perfect for dipping; boiling-hot sauce can make the bun soggy too quickly.

Variations

• Steakhouse version: Add 1/2 teaspoon coarsely cracked pepper to the beef mixture and top the burgers with a few arugula leaves for a peppery finish.
• Mushroom French Dip Burger: Sauté 8 ounces sliced cremini mushrooms in 1 tablespoon butter until browned, then pile them on with the caramelized onions.
• Extra melty version: Use 8 thin slices of provolone instead of 4 large slices, layering 2 slices on each burger during the final minutes of cooking.

Storage & Make-Ahead

Storage: Store cooked burger patties, caramelized onions, aioli, and jus separately in airtight containers in the refrigerator for up to 3 days. Store buns at room temperature in a sealed bag for up to 2 days. Reheat patties gently in a covered skillet over medium-low heat until they reach 165°F, and warm the jus in a small saucepan over low heat.

Make-ahead: The horseradish aioli can be made up to 3 days ahead. The onions can be caramelized up to 4 days ahead and reheated in a skillet with 1 teaspoon water. The jus can be made 2 days ahead and reheated gently. For the best texture, shape and cook the burger patties just before serving.

Nutrition (per serving)

Calories: 910 kcal | Carbs: 42g | Protein: 43g | Fat: 61g | Saturated Fat: 22g | Fiber: 3g | Sugar: 10g | Sodium: 1480mg | Cholesterol: 135mg