Months ago I had grandiose plans of hosting summer gatherings in my new back yard, equipped with cutesy homemade citronella candles and platters of grilled fruits and homemade ice cream. Sounds pretty heavenly, right?
That’s what I thought.
I’ll let you come to your own conclusion on whether or it’s actually happened but I’ll give you a hint– the grill has been fired up ONCE this summer and it wasn’t to grill pineapple and peaches.
But, oh! Our summer has most definitely not been a bummer just because our grill has been neglected. And besides, I have a good solid month, maybe more, to give it all the love it deserves.
And honestly, these Loaded French Dip Burgers are just about good enough to make me forget the grill altogether– or at least while I’m stuffing my face with them because nothing trumps grilled pineapple in my book.
Along with a few other bloggers, I teamed up with Lipton Recipe Secrets to create a signature burger to get you ready for Labor Day weekend and all the burger consumption that will surely ensue. These burgers come together in a few minutes and use just a handful of ingredients making them great for a quick weeknight meal, with or without the grill. We’ll start off with some Lipton onion soup mix.
Mix 1/2 of a package together with a pound of lean ground beef, just a dollop of mayo, and some Worcestershire sauce.
Divide the meat into four patties and set aside.
Thinly slice a few bell peppers and a sweet onion and place in a large skillet with a tablespoon of olive oil over medium-high heat.
Cook those veggies until the peppers are soft and the onions start to caramelize and get all yummy. Remove them from the pan and set aside.
Place your patties in the skillet and cook until cooked through, about 8 minutes flipping half-way through. Top each patty with a slice of provolone or swiss cheese.
While the patties are cooking heat 2 cups of water and the remaining onion soup mix until boiling, cook for 5 minutes and remove from the heat. This will serve as your “Au Jus”.
Once all your components are ready, slice up a crusty baguette into portions that will fit your patties and pile on the peppers on onions. Ladle some of the onion soup into dipping bowls and munch away.
- 1 lb lean ground beef
- 1 packet Lipton Onion Soup Mix, divided
- 2 tbsp mayonnaise
- 1 tbsp Worcestershire sauce
- 2 C water
- 2 bell peppers, sliced
- 1 lg sweet onion, sliced
- 4 slices provolone or swiss cheese
- 4 large slices of crusty french bread
- In a large non-stick skillet saute peppers and onion in a little bit of olive oil until soft and caramelized, about 10-15 minutes, season to taste with salt and pepper. remove from pan, and set aside.
- Heat 2 C of water and remaining 2 tbsp of onion soup mix until boiling, cook for 5 minutes and remove from heat.
- Combine ground beef with 2 tbsp of onion soup mix, mayonnaise and Worcestershire sauce. Divide meat into 4 equal portions and form into patties. Brown patties in the same skillet used for the peppers and onions. Cook over medium-high heat until desired level of doneness and top with a slice of cheese.
- For assembly: place burgers on toasted french bread and top with cooked peppers and onions. Serve with prepared onion soup for dipping.
I'd love to see how you rocked it! Share your photo on Instagram with the hashtag #heatherlikesfood --It will totally make my day to see it!