Gargiulo Burger (Hot Roast Beef Dipped in Beef Broth)

Ingredients

• 5 oz Ground Beef (80/20 lean-to-fat ratio, freshly formed patty)
• 0.5 tsp Salt (Kosher or table salt)
• 2 slices American Cheese (Standard processed American cheese)
• 1 medium Spanish Onion (Thinly sliced)
• 4 oz Roast Beef (sliced) (Deli‑style, thinly sliced)
• 1 large Italian Roll (hard) (Sturdy roll, split horizontally)
• 5 qt Beef Broth (Store‑bought or homemade, kept hot)
• 1 tbsp Olive Oil (For sautéing onions)

Instructions

1. Prep Ingredients

   Thinly slice the onion, split the roll, and have all components within arm’s reach.

   Time: PT5M

2. Form Burger Patty

   Shape a 4‑5 oz patty from the ground beef and season both sides with salt.

   Time: PT3M

3. Preheat Skillet

   Place the cast‑iron skillet over medium‑high heat until it’s hot (≈400°F).

   Time: PT2M

   Temperature: 400°F

4. Cook Patty & Melt Cheese

   Add the patty to the skillet, cook 4 min on the first side, flip, cook another 3 min, then place two cheese slices on top to melt.

   Time: PT8M

   Temperature: 400°F

5. Sauté Onions

   Add 1 tbsp olive oil to the skillet (or a second pan) and sauté the sliced onion until translucent, about 5 min.

   Time: PT5M

   Temperature: 350°F

6. Heat Roast Beef

   Add the sliced roast beef to the skillet and warm for 2‑3 min, just until heated through.

   Time: PT3M

   Temperature: 350°F

7. Assemble Burger

   Place the cooked patty on the bottom half of the roll, top with sautéed onions, then the warmed roast beef, and cap with the top bun.

   Time: PT2M

8. Dip in Beef Broth

   Bring the 5‑qt beef broth to a gentle simmer (≈190°C/375°F). Submerge the assembled sandwich for about 30 seconds, allowing it to soak without becoming soggy, then lift with tongs.

   Time: PT2M

   Temperature: 190°C

9. Serve Immediately

   Place the drenched burger on a plate and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

820

Protein

45g

Carbohydrates

55g

Fat

45g

Fiber

3g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey (will be less juicy)
• Instead of Salt: Sea salt
• Instead of American Cheese: Cheddar, Provolone
• Instead of Spanish Onion: Yellow onion
• Instead of Roast Beef (sliced): Leftover roast beef
• Instead of Italian Roll (hard): Hoagie roll
• Instead of Beef Broth: Chicken broth, Bouillon dissolved in water
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Cast‑Iron Skillet
• Spatula
• Large Stockpot
• Ladle (optional)
• Chef’s Knife
• Cutting Board
• Plate (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Cooking the patty to a proper sear
• Melt the cheese fully before assembling
• Dip the assembled burger into hot broth without over‑soaking

Chef Tips from the Video

• Use a high‑fat ground beef (80/20) for juiciness.
• A sturdy Italian roll holds up best to the broth soak.
• If you can, make a homemade beef broth for richer flavor.

Troubleshooting

Storage

Refrigerator: Store leftover broth in an airtight container for up to 3 days. Any leftover sandwich should be refrigerated and eaten within 24 hours.

Freezer: Broth freezes well for up to 3 months; assembled burger is not recommended for freezing due to texture loss.

Room temperature: Do not leave the assembled burger at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the beef broth a day ahead and keep it warm on low heat.
• Slice onions and store them in an airtight container in the fridge.
• Pre‑slice the roll and keep it covered to prevent drying.