Dublin Dip Burger Recipe

Prep potatoes

Cut potatoes into 1/4"–1/3" fries. Rinse in cold water until water runs clear to remove excess starch. Pat completely dry with a kitchen towel.

Toss potatoes with 2 tablespoons oil, 1/2 tsp salt and 1/4 tsp paprika. For oven method, spread in a single layer on a sheet pan lined with parchment; roast at 230°C/450°F for 20–28 minutes, turning once, until golden and crisp. For frying, heat oil in a deep pan to 350°F (175°C) and fry in batches 3–4 minutes until golden, drain on paper towels and season immediately with salt.

Thinly slice onions. Heat a large skillet over medium heat and add 1 tbs olive oil and 1 tbs butter. Add onions, sprinkle 1/2 tsp brown sugar, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring occasionally, 18–25 minutes until onions are deeply golden and soft. If they begin to stick, add 1–2 tablespoons water to deglaze and continue cooking. Remove from heat and keep warm.

Form Patties

Divide ground beef into two equal portions (makes 2 patties). Gently form each into a patty about 3/4" thick and slightly larger than the bun. Avoid overworking the meat.

Season both sides of patties with 1/2 tsp kosher salt and 1/4 tsp black pepper total (split between patties) and 1 tsp Worcestershire sauce distributed between patties.

Preheat a grill or heavy skillet over medium-high heat until very hot. Brush or oil the grate/pan lightly. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). In the last minute of cooking, top each patty with 2 slices provolone, cover the pan or close the grill to melt the cheese.

Meanwhile, spread softened butter on the cut sides of the burger buns and toast cut-side down in a dry skillet or on the grill until golden, about 1–2 minutes.

While burgers cook, make the au jus. In a small saucepan over medium heat combine 2 cups beef broth, 2 tbs demi-glace, 2 tbs red wine (if using) and 1 tsp Worcestershire. Bring to a gentle simmer.

Whisk 1/2 tsp cornstarch into 1 tbs cold water to make a slurry. Slowly whisk slurry into simmering broth to slightly thicken; simmer 1–2 minutes. Stir in 1 tbs butter until glossy. Season with 1/4 tsp salt and 1/8 tsp pepper to taste. Keep warm; transfer to a small serving bowl for dipping.

Place a cheese-melted patty on each toasted bun bottom. Top each with a generous portion of grilled onions. Close with bun top.

Serve each burger with a small bowl of hot au jus for dipping and a side of fries. Garnish fries or plate with chopped parsley, if desired.