Best 2 Chip N Dip Burgers Recipes

HAMBURGER DIP

Hamburger Dip image

This is hands-down the easiest dip to make, and I never have leftovers. We have used venison in place of hamburger, as well as half hamburger and half spicy sausage. Everyone enjoys this wonderful dip! -Mary Kidder, Nappanee, Indiana

Provided by Taste of Home

Categories Appetizers

Time 2h20m

Yield 5 cups.

Number Of Ingredients 7

Ingredients

1 pound lean ground beef (90% lean)
12 ounces cubed Velveeta
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons chili powder
1 teaspoon ground cumin
Tortilla chips

Steps:

In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a greased 3- or 4-qt. slow cooker. Stir in Velveeta, soups and seasonings. Cook, covered, on low until heated through, 1-1/2 - 2 hours, stirring halfway through cooking. Serve warm with tortilla chips.

Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 330mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

FRENCH DIP BURGERS

French Dip Burgers image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 4 burgers

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
1 large Spanish onion, peeled, halved and thinly sliced
Kosher salt and freshly ground black pepper
2 cloves garlic, chopped to a paste
1 teaspoon fresh thyme leaves
16 ounces beef broth
1 bunch fresh thyme, bundled with twine, plus more leaves for serving
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
4 hoagie rolls, split
2 tablespoons canola oil, plus more for brushing
8 slices Gruyere

Steps:

Preheat the oven to 400 degrees F.
For the caramelized onions: Heat the oil in a large cast-iron pan over medium heat, add the onions and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Season with salt and pepper to taste, add the garlic and thyme and continue to cook for 3 minutes. Transfer to a plate and set aside. Reserve the cast-iron pan.
For the beef broth: Combine the beef broth, thyme and some salt and pepper in a medium saucepan over medium heat until the broth is warmed through and begins to take on the thyme flavor, 5 to 10 minutes. Remove the thyme and season with more salt and pepper to taste. Transfer to a bowl and top with more thyme leaves. Keep warm.
For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a rectangular patty to match the shape of the hoagie rolls, about 3/4 inches thick. Sprinkle both sides of each burger with salt and pepper.
Place the hoagie rolls cut-side up on a baking sheet, brush the cut sides with some canola oil and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes.
Heat the same cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Put the burgers in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
Top each burger with 2 slices of cheese. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. (If using a griddle, do one at a time and use a sandwich dome or stainless-steel bowl to cover.) Count to 10. Lift lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 seconds longer.)
Place the burgers on the bottom rolls and top with a large spoonful of the caramelized onions and the top rolls. Serve with the warm beef broth on the side for dipping.

Tips:

Use high-quality ground beef for the best flavor. If you can, grind your own beef at home.
Season the ground beef liberally with salt, pepper, and garlic powder. You can also add other spices, such as chili powder, cumin, or paprika.
Form the ground beef into patties that are about 1/2-inch thick. Make sure the patties are uniform in size so that they cook evenly.
Cook the burger patties over medium heat until they are cooked through. The internal temperature should reach 160 degrees Fahrenheit.
While the burgers are cooking, prepare the chip dip. You can use any type of chip dip that you like, but a classic onion dip or a creamy cheddar dip are always good choices.
Once the burgers are cooked, top them with a generous dollop of chip dip. You can also add other toppings, such as lettuce, tomato, and onion.
Serve the burgers immediately on buns or rolls.

Conclusion:

Chip n' Dip Burgers are a fun and easy way to enjoy your favorite burger and chip dip. They're perfect for a casual party or a weeknight dinner. With a few simple ingredients, you can create a delicious and satisfying meal that everyone will love.