Here you will discover how to make jus, which is a thin sauce or gravy, made with or without meat drippings and without thickeners. It is used in many dishes to dip food in or pour over to add an incredible flavor experience. In this dish, we are demonstrating the use of jus for the best cheeseburgers, a French twist on an American classic! Try these versions of homemade au jus gravy recipes to add spark to any meat dish Red Wine Jus Recipe or Sauce Brune!
This isn't just your average burger; it's a party of flavors from the tender, juicy burgers with a topper of caramelised onions, on a bun spread with mayo/whole grain mustard sauce, melted cheese, and the pièce de résistance, easy au jus recipe without beef drippings, oh so delicious!
Watch how it's made!
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❤️Why We Love This Recipe!
You Will Too Because...
I have created a French dip sauce to elevate a delicious, juicy cheeseburger, as in this recipe, or use it with other dishes for a whole new experience! (I give you lots of other recipe suggestions throughout this post.)
- Your taste buds will dance, and you'll never want to touch a fast food establishment again! Go grab your aprons, we're cooking!
- This au jus gravy recipe can be made to eat with many dishes, as it is made without meat juice, and instead uses a good, strong beef broth, from homemade broth, or store-bought liquid concentrate, or powder.
- Everyone will love it: All age groups will relish burger dunking! Especially the kids will be thrilled to have the opportunity to dip their burgers!
- Quick and Easy: After a long day, it is comforting to know you have a tasty dinner waiting that will only take 35 minutes to prepare.
- It's Customizable: Swap out the beef for another kind of meat, pick a different cheese type, mayo sauce with Dijon, serve fresh onions instead of caramelized, so many variables to choose.
- Next, make these recipes with a different twist on French dip sauce, Steak au Poivre With Peppercorn Sauce, and Braised Beef Recipe, both made from meat drippings!
📸Ingredients
- Quality matters: Always use fresh meat, vegetables, condiments, and buns in your ingredients.
- Artisan buns: You can opt instead for homemade French brioche bread, French milk rolls, whole wheat, or gluten-free buns.
- Broth option: If you make your own beef bone broth, use it. Grocery store purchased broth will work too, as will powdered mixes or bouillon.
- Use a wine you like: Some people recommend cooking with a cheap wine, but I find it best to use the wine you like to drink. The quality does make a difference in the finished dish.
See how to substitute wine with other ingredients below, if you don't want to have alcohol in your dip. - Worcestershire sauce is an optional ingredient, but it does add depth of flavor, and there are gluten-free options available for purchase if needed.
- Don't omit the butter, as it will make your dip smooth and delicious!
(See recipe card for quantities.)
🔄Substitutions & 🙌Variations
I have already given you some hints for replacing ingredients, and here are some more:
- For the patties: In place of beef, use ground turkey, chicken, pork, or a plant-based meat can be used for a vegetarian option.
- Swap out the white cheddar cheese: Other cheese varieties such as Gouda, Swiss, or even a spicy pepper jack if you like a little heat.
- Condiment Swap: To switch up the mustard-mayo sauce, use another kind of mustard, like Dijon or honey mustard mixed with the mayo. Or try ketchup or BBQ sauce.
- Replace caramelized onions: You may be able to speed up prep by just slicing a fresh onion instead of sautéing it. Or just "sweat" the onions, which means to cook them on medium-low with a little salt and the lid on until they are translucent without browning.
- Wine substitutions: In equal amounts, use a fruit juice like cranberry, apple, or grape. Use white or red wine vinegar, using half the amount. You might try tomato juice or lemon juice, but first try a ½ teaspoon in a tablespoon of jus to be sure you like the result.
🙌 Don't be afraid to try different toppings! Avocado, jalapeños, or fried eggs can provide delightful surprises.
🙌 Use in chicken recipes, simply use chicken broth or bouillon to make the jus, and you have a whole new set of dishes to try.
🙌 Make this excellent au jus dip for Bathed Bread (the literal English name for Pan Bagnat).
🙌 Add a splash of Worcestershire sauce.
🙌 Feeling particularly creative? Try these versions:
Sauce Madère:
To this sauce, add four tablespoons of Madeira in place of the red wine, halfway through the cooking process. This delicious sauce can be used to accompany ham, beef, veal, and egg dishes like Piperade. Just place the egg mixture in a bun and enjoy dip heaven!
Sauce Piquante:
This is a delicious sauce that you can use with pork, boiled beef or any leftovers. Simply fry 2 oz chopped shallot or onion in a little butter in a heavy-bottomed pan. Add 1 tablespoon red wine vinegar and boil until almost evaporated. Add the brown sauce as above, with 2 oz chopped gherkins, ¼ teaspoon French mustard, and 1 oz butter.
🍴 Kitchen Tools To Make This Recipe
- Large non-stick skillet -> economical Amazon Basics or Stainless Steel
- Medium mixing bowl -> Pyrex (3-Pack) Glass Mixing Bowls Set With Lids or Viking Mixing Bowls Set, 10 Piece Stainless Steel With Lids
- Small pot -> Cuisinart 1-Quart Saucepan with Cover, Stainless Steel
- Parchment Paper Sheets, 9x13 Precut
- Baking sheet
- Sharp knife
- Cutting board
- Spatula for flipping
🔢Instructions
The first tasks to do are to prep your ingredients, which will make the process of following the instructions smooth.
- Peel and slice the onions.
- Grate the cheese.
- Mix the mayo sauce.
- Mix up the broth if using a powdered soup base.
- Step 1: Place a non-stick skillet on medium heat. When hot, add oil and onions. Stir often as onions begin to cook.
- Step 2: Cook them until they are clear, then add sugar and salt. Continue until they are a golden brown, stirring often. Take your time here. When done, place onions in a dish to keep them warm.
NOTE: Prevent Cross-Contamination: Use separate cutting boards and surfaces for raw meat and veggies to keep meat from mixing with other foods.
- Step 3: While onions are cooking, place all ingredients for patties in a bowl and mix well. Use wet hands when handling meat to prevent sticking. Form the meat into balls, then flatten them to form patties.
- Step 4: Wipe the skillet clean used to cook the onions, bring to medium heat, and add the patties, leaving space between them. Cook in batches if need be. Cook 4-5 minutes on both sides. When done, keep warm.
👀Hint: If you would like your burgers to be soft and juicy instead of firm and hard, add an egg or two in step 3 of the instructions. This will also keep your homemade patties from breaking up while grilling.
Prepare your buns ready to melt the cheese, but before doing that, mix the jus (directions below), cook it, then when it is ready, heat the buns. Now you are ready to build your burger! (see below)
- Step 5: Halve the buns and lay them open on a cookie sheet (or in my case, on the screen shelf of an air fryer). Sprinkle the tops with cheese. Place them in the air fryer or in the oven on the middle rack for 2-3 minutes until the cheese is melted and the bottoms are toasted. Watch them carefully, so they don't become overcooked! Remove from oven.
- Step 6: Spread the bottom half of each bun with the mayo, mustard spread. Remove the bottom and top of a bun and place it on a serving plate.
This is how to make the homemade jus without meat drippings.
The grocery store's premade beef broth that we are using to make the jus will likely include seasonings, flavorings, salt, a mirepoix mix of onions, celery, and carrots, caramel color, yeast extract, and sugar. This will vary depending on the brand, and we will not be adding any more of these types of flavors. We will be adding wine, but you can substitute it with any of my suggestions in the substitution list above. If you do not want to add wine or any of the substitutions, add water.
In a saucepan, add the butter, broth, a spoonful of the caramelized onions, Worcestershire sauce if using, and the wine.
Place the pan on the stove burner and heat the dip to a low boil. Stir well and often. When starting to bubble, turn the heat down and cook on medium heat for fifteen minutes, until it has reduced. Don't rush this to allow the flavors to meld!
Now it's time to build the cheeseburgers.
- On each plate lay the top and bottom of the bun face up.
- Then, place a patty on the bottom bun.
- Next, spoon some caramelized onion on each burger and place the other half of the bun on top.
- Ladle a scoop of au jus into small bowls and place beside the cheeseburger on each plate.
- Add a salad or side dish. (Suggestions below.)
- Now, dip your burgers in the jus to delight your taste buds!
🤔What To Serve With French Dip Cheeseburgers?
There are so many dishes that could be served with this fabulous meal. Here are a few good suggestions:
- A fresh crisp salad: Tasty Mesclun Salad, Simple Mixed Green Salad, or Classic French Cucumber Salad.
- Potato classic: Les Vraies Frites (real fries in English), Pommes Fondantes, Classic French Potato Salad, or store-bought potato chips or crisps.
- A simple plate of vegetables called French Crudites.
- Wine pairing: Pair your cheeseburgers with a light-bodied red wine, such as a Pinot Noir or a Cabernet Sauvignon.
❄️Storage
In the Fridge: Store leftover burgers and jus separately in airtight containers for up to 3 days.
Freezer: Burgers can be frozen raw for up to 3 months, tightly wrapped and placed in containers. Cooked burgers can be frozen indefinitely if well wrapped in containers.
Freezing jus: It is possible to freeze jus for up to 6 months if making it without meat drippings, but the flavor will weaken if frozen longer.
💡Expert Tips
- Don't Overcook: Aim for medium-rare to medium for the juiciest burgers. Use a meat thermometer to check for doneness.
(NOTE: A medium-rare burger should be cooked to an internal temperature between 130°F and 135°F, which results in a rosy pink center and a juicy, tender texture. The U.S. Department of Agriculture (USDA) recommends cooking ground beef to 160°F to kill bacteria, so a medium-rare burger carries a higher risk of foodborne illness.) - Let Burgers Rest: Allow the burgers to rest for a couple of minutes after cooking to seal in juices and develop flavor.
❔FAQ
Yes! You can prepare the au jus in advance and gently reheat it before serving. Just be sure to store it in the fridge.
Toasting the buns adds a crunchy texture and keeps them from getting soggy from the jus. It also enhances the flavor!
Absolutely! Grilling will add a nice smoky flavor. Just make sure the grill is hot before placing the patties on it.
Related
Looking for other recipes like this? Try these:
🤔What To Serve With This Recipe?
These are some of my favorite dishes to serve with French dip burgers:
📖 Recipe
How To Make Jus, For The Best Cheesburgers
Equipment
- Large non-stick skillet
- Medium mixing bowl
- Small pot
- Parchment-lined baking sheet
- Sharp knife and cutting board
- Spatula for flipping
Ingredients
Caramelized Onions
- 3 medium onion
- 3 tablespoon oil
- 2 tablespoon sugar
- 1½ teaspoon salt
Burgers
- 750 gr ground beef or turkey
- 6 tablespoon breadcrumbs
- 11/2 teaspoon salt
- ¾ teaspoon pepper
- 1-2 eggs Add to the meat mixture if you want your burgers to be tender rather than firm/harder..
- 11/2 cup shredded white cheddar cheese
- 6 buns
- 6 tablespoon mayonnaise
- 3 tablespoon whole grain mustard
- Jus
Au Jus
- 3 tablespoon butter
- ¼ cup caramelized onions
- 1 cup strong beef broth
- ½ cup red wine
- 1 teaspoon worcestshire sauce optional
Instructions
- Preheat oven to 450 .
How To Caramelize The Onions
- Peal and cut onion into quarters from end to end, then slice wedges into ¼ inch slices.
- Heat a large non-stick pan over medium heat.
- When hot add oil, then onions and cook for 3-4 minutes, stirring often until slightly softened.
- Add sugar and season with salt and cook for 3-4 minutes longer stirring often until dark golden.
- Keep onions warm in another dish and set aside. Wipe pan clean. (Remember it's hot!)
Make The Burgers
- In a medium size bowl combine beef, breadcrumbs, salt, and pepper. Add eggs if more tender burgers are desired.
- Form into 6 - 4 inch equal size patties.
- Reheat the same pan over medium, used for the onions.
- When hot add patties to the dry pan. (Making sure to leave space between patties. If too crowded cook in two batches.) Cook patties for 4-5 minutes per side, until cooked through.
- Transfer patties to a plate and keep warm.
Make The Jus
- Heat a small pot over medium heat.
- When hot add butter, a spoonful of caramelized onions, and beef broth. Cook for 10-11 minutes at a slow boil, stirring often, until jus reduces slightly.
Prepare The Buns
- Slice buns horizontally and place on a parchment-lined baking sheet with the cut-side up.
- Evenly sprinkle cheese over the bun tops.
- Toast on the middle oven rack in the oven for 2-3 minutes until the buns are golden and cheese is melted. (Careful not to let them burn.)
- Before placing patties on buns spread the mustard-mayo sauce over bottom buns.
- Place a patty on each bottom bun, remaining caramelized onions evenly on each patty and close with top bun.
To Serve:
- Place a burger on a plate for each person, then add a small bowl of jus for dipping to each guests plate. Enjoy!
Notes
Expert Tips
- Don't Overcook: Aim for medium-rare to medium for the juiciest burgers. Use a meat thermometer to check for doneness. (NOTE: A medium-rare burger should be cooked to an internal temperature between 130°F and 135°F, which results in a rosy pink center and a juicy, tender texture. The U.S. Department of Agriculture (USDA) recommends cooking ground beef to 160°F to kill bacteria, so a medium-rare burger carries a higher risk of foodborne illness.)
- Let Burgers Rest: Allow the burgers to rest for a couple of minutes after cooking to seal in juices and develop flavor.
Did you make this & like it or not, let us know?!