French dip burger with bourbon onions

Name: French dip burger with bourbon onions
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 400 g can French onion & red wine soup; 35 g salted butter; 1 tsp Worcestershire sauce; 1 tsp vegetable oil; 340 g pack No.1 British Dry Aged Beef Steak Burgers; 2 slices Gouda; 2 brioche burger buns; 1 tbsp Jack Daniel's Old No.7 Tennessee Whiskey (or whisky or bourbon of your choice); 2 tsp Dijon mustard; Crispy fried onions, to serve (optional)

A savvy take on the classic French dip from Charmaine Katz, using a humble canned soup for your dipping sauce. It’s messy, it’s drippy, it’s all the things you want in a burger. Follow Charmaine on Instagram.

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Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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400g can French onion & red wine soup
35g salted butter
1 tsp Worcestershire sauce
1 tsp vegetable oil
340g pack No.1 British Dry Aged Beef Steak Burgers
2 slices Gouda
2 brioche burger buns
1 tbsp Jack Daniel's Old No.7 Tennessee Whiskey (or whisky or bourbon of your choice)
2 tsp Dijon mustard
Crispy fried onions, to serve (optional)

Strain the soup into a medium saucepan, reserving the onions. Bring to a low simmer and reduce the soup by half, stirring occasionally, for 10-15 minutes until thick enough to coat the back of a spoon. Remove from the heat and stir in 10g butter and the Worcestershire sauce. Season with salt and lashings of black pepper.
Meanwhile, heat the oil in a large lidded frying pan over a medium heat and cook the burgers on one side for 4 minutes. Season the uncooked sides, then flip and cook for 3½ minutes more. Reduce the heat to low, place the cheese slices on top of the burgers, pour 1 tbsp water onto the pan (not on the burgers), then top with a lid to create steam to melt the cheese. Once the cheese is melted and the burgers are cooked through with juices that run clear and no pink meat, transfer to a plate to rest.
Return the pan to the heat and toast the burger buns in the beef fat until golden brown (about 1 minute). Transfer to a plate to assemble. Turn the frying pan heat to high and melt the remaining butter. Add the reserved onions and bourbon or whisky, stir quickly to heat through, then season. Slather the mustard on the bun bases, top with the burger, the bourbon onions and crispy onions, if using. Add the bun tops, then serve with the onion sauce for dipping.