ONION BEEF AU JUS
Garlic, onions, soy sauce and onion soup mix flavor the tender beef in these savory hot sandwiches served with a tasty, rich broth for dipping. The seasoned beef makes delicious cold sandwiches, too. -Marilyn Brown, West Union, Iowa
Provided by Taste of Home
Time 2h50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 tablespoons of butter until tender. Add the water, soy sauce, soup mix, garlic and, if desired, browning sauce. Pour over roast., Cover and bake at 325° for 2-1/2 hours or until meat is tender., Let meat stand for 10 minutes, then thinly slice. Return meat to pan juices. Split bread lengthwise; cut into 3-in. sections. Spread with remaining butter. Place on a baking sheet., Broil bread 4-6 in. from the heat for 2-3 minutes or until golden brown. Top with beef and onions; sprinkle with cheese. Broil for 1-2 minutes or until cheese is melted. Serve with pan juices.
Nutrition Facts : Calories 422 calories, Fat 19g fat (8g saturated fat), Cholesterol 114mg cholesterol, Sodium 1179mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
AU JUS ONION BURGERS
Very tasty Burger recipe served with a flavorful dipping sauce. Use whatever type bun that you like but I recommend a really crispy roll or an 8" slice of French Baguette sliced through the middle. Use the cheese of your choice. Serve with a small green/tomato side salad. I have said 4 slices of cheese and 4 rolls but you can make this recipe to serve 6 just get 2 more rolls & cheese slices. I have added 1-2 tsp Wasabi but only if you like HOT
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the beef with the worchestershire sauce, garlic, Wasabi (if using) & pepper.
- Shape into 4 patties to match the shape and size of your rolls.
- Cook the patties in a skillet. Have heat on high, brown one side of the patties, turn heat to medium, flip the patties, add the onion and cover the pan.
- Contimue cooking until the patty is nicely browned and the onions are golden, stir the onions a few times to prevent burning while cooking.
- Pour in the onion soup, turn heat to high, bring to a simmer and cook covered a further 5 minutes.
- Meanwhile Toast the inside of your bun, top with cheese(I like to broil the bun so the cheese melts).
- Place meat and onions on the bun.
- Serve with the" Au Jus" in individual cups large enough to dip the burger.
- Enjoy.
SARAH'S OKLAHOMA ONION BURGER
Onion burgers are one of America's greatest regional renditions, but be warned--these are diner style, and prepare for those drops of grease, but don't let it scare you. They're so craveable, you may want to eat a second! You do not want to use anything under an 80/20 fat ratio. If you do, they won't be good.
Provided by thedailygourmet
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
- Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
- Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
- Press down on the flipped patties to sink the onions into the meat.
- Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
- Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.
Nutrition Facts : Calories 569.3 calories, Carbohydrate 31.1 g, Cholesterol 122.4 mg, Fat 32.8 g, Fiber 2.2 g, Protein 35.9 g, SaturatedFat 15 g, Sodium 770.4 mg, Sugar 2.2 g
ONION BURGERS
Early in the writing of this book, I struggled to get my ruminations on paper. Although I hesitate to call my temporary impasse writer's block, I can't imagine much worse. Words wouldn't come. And the ones that did weren't smart or engaging or funny. After an eternity of fretting, I began making burgers for lunch. My intent was to cook my way through the recipes I planned for the book. This onion burger was the first thing I tried. After 2 days of oniony repasts, the dark cloud lifted and the words came.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
- With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
- Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.
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