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French Dip Burgers Recipe

These French dip burgers make a delicious dinner or they can also be made into sliders and served as an appetizer. These burgers are topped with Swiss cheese and sautéed mushrooms. The mushrooms are sautéed in garlic and butter. There is no need for a slow cooker in this recipe. The Au Jus is made in the pan using water, vegetables, and better than beef bouillon. You can either cook the burgers on the stove top or you can grill them, it’s your choice. Serve with French fries. Enjoy.


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French Dip Burgers Recipe

  • Author: Bobby
  • Total Time: 30 minutes


  • 2lbs ground beef
  • salt and pepper (to taste)
  • 4 slices Swiss cheese (each slice cut into 4 squares)
  • 1 package fresh sliced mushrooms
  • 1 tablespoon garlic (minced)
  • 2 tablespoons butter
  • 12 slider buns
  • butter (for spreading)
  • Au Jus-
  • 2 cups of water
  • 1 tablespoon better than bouillon beef base
  • 2 teaspoons better than bouillon beef base
  • 1/2 stalk celery
  • 1/2 small onion
  • 1 pinch thyme
  • salt and pepper (to taste)


  1. To make the Au Jus- in a saucepan combine water, beef base, celery, onion, thyme, salt, and pepper. Simmer until vegetables are tender. Strain and place into small bowls for serving.
  2. Shape ground beef into 12 patties and season on both sides with salt and pepper. Heat a large skillet to medium high heat. Add the burger patties and cook, turning once, until fully cooked (the internal temperature has reached 160 degrees). During the last few minutes of cooking top each patty with 2 of the sliced Swiss cheese squares.
  3. While burgers are cooking melt the butter in a sauté pan over medium-high heat. Add garlic and mushrooms and sauté for 15-20 minutes or until the mushrooms are tender.
  4. Split the slider buns in half and butter the cut side of each half. Place face down in a fry pan over medium heat and cook until browned on the bottom. Place each hamburger patty onto a slider bun, top with sautéed mushrooms, and place on the top half of the bun. Serve with Au Jus.
Recipe rating


Friday 23rd of March 2012

I made these and they were soooo good! Next time though I am making them regular bun size! LOVE LOVE!


Monday 30th of January 2012

These were awesome! Had them last night and they were another hit. I love your blog!


Thursday 26th of January 2012

Loy- Yes, 1 tablespoon and 2 teaspoons of the Better than Bouillon Beef Base.


Thursday 26th of January 2012

These look wonderful, and I love the fact that you made your own au jus. If I read this right it takes 1 tablespoon and 2 teaspoons of Better than Bouillon Beef Base. Is that correct? I will be making these soon, and they are going in my Friday Finds for this week. Thanks for sharing;.

Joanne (Inspired Taste)

Wednesday 25th of January 2012

These look and sound great! Would be perfect for a party!