Friday, February 22, 2013

Hamburger Dip

My mother has been making these for me for as long as I can remember. I am a huge fan of a good french dip and a hamburger dip is a great substitution. When I moved to NYC I was amazed to find they don't even know what a french dip is. I had to slowly introduce my husband to them and now he loves them but not as much as me. 

My kids love hamburgers but they don't love dipping them in au jus so I make hamburger dips for Ben and I and regular hamburgers for them. I hope one day their taste buds will change and they too will love these. 

The trick to them is the bread. You need a good crust on the outside and soft in the inside hoagie roll. That way when you dip it, the bread doesn't get too soggy. And don't over dip. I hope you try these and like them as much as me. 

1 lb ground beef
1 packet of au jus
3 hoagie rolls
6 slices of sharp cheddar cheese
butter for bread
salt and pepper


Add packet to medium pot and follow directions. Heat while you make burgers.

Pre heat griddle. Separate ground beef into thirds. Form patties into oval long burgers the same shape as bun. Salt and pepper each patty and when the griddle is hot place each patty on and cook for 4 minutes depending on thickness. 

Flip burger and add cheddar cheese and cook for another 4 minutes. Don't be shy with the cheddar. Butter each side of the hoagie and toast in broiler for about 2  minutes. 

Assemble sandwich cut in half and add au jus to small bowl on the side. 


  1. Looks and sounds awesome! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  2. Reading your writing about the hoagie roll has literally made my mouth water. Crusty on the outside...dipped...magic!

  3. In Rhode Island they would call this a "dippin' grindah" (grinder aka hoagie). When I left RI, yet stlii kept the lingo, the guy at the sub shop looked at me like I had lobsters crawling out of my ears when I ordered a "grinder"!

    1. I love that name. I will have to remember that if I ever make it out there.