Bifteck Hache a La Lyonnaise - Hamburgers
Posted: Wed Feb 10, 2010 10:56 pm
(Ground Beef with Onions and Herbs)
[For 6 Hamburgers]
|
3/4 cup finely minced yellow onions
2 Tb butter
....Cook the onions slowly in the butter for about 10 minutes until very tender
....but not browned. Place in a mixing bowl.
1 1/2 lbs. lean, ground beef (10% fat preferred)
2 Tb softened butter or lard
1 1/2 tsp salt
1/8 tsp pepper
1/8 thyme
1 egg
....Add the beef, butter or lard, seasonings, and egg to the onions in the
....mixing bowl and beat vigorously with a wooden spoon to blend thoroughly.
....Correct seasoning. Form into patties 3/4 inch thick. Cover with waxed paper
.... and refrigerate until ready to use.
1/2 cup flour spread on a plate
....Just before sauteing, roll the patties lightly in the flour. Shake off
....excess flour. (Note. I found it easier to form patty as a ball, roll it,
....then make it a patty)
1 Tb butter and 1 Tb oil
1 Heavy skillet just large enough to hold the patties in one layer.
....Place the butter and oil in the skillet and set over moderately high heat.
....When you see the butter foam begin to subside, indicating it is hot enough
....sear the meat, saute the patties for 2 to 3 minutes or more on each side,
....depending on whether you like your hamburgers rare, medium, or well done.
A warm serving platter
....Arrange the hamburgers on the serving patter and keep warm for a moment
....while finishing the sauce.
1/2 cup beef stock, canned beef bouillon, dry white wine, dry white vermouth,
red wine, or 1/4 cup water. (Note. I recommend red wine like Burgundy.)
2 to 3 Tb soften butter
....Pour the fat out of the skillet. Add the liquid and boil it down rapidly,
....scraping up the coagulated pan juices, until it has reduced almost to a
....syrup. Off heat, swirl the butter by half-tablespoons into the sauce until
....it is absorbed. Pour the sauce over the hamburgers and serve.
....(Note. The sauce is what makes the burgers really POP!)
---Enjoy!
Warmonga
[For 6 Hamburgers]
|
3/4 cup finely minced yellow onions
2 Tb butter
....Cook the onions slowly in the butter for about 10 minutes until very tender
....but not browned. Place in a mixing bowl.
1 1/2 lbs. lean, ground beef (10% fat preferred)
2 Tb softened butter or lard
1 1/2 tsp salt
1/8 tsp pepper
1/8 thyme
1 egg
....Add the beef, butter or lard, seasonings, and egg to the onions in the
....mixing bowl and beat vigorously with a wooden spoon to blend thoroughly.
....Correct seasoning. Form into patties 3/4 inch thick. Cover with waxed paper
.... and refrigerate until ready to use.
1/2 cup flour spread on a plate
....Just before sauteing, roll the patties lightly in the flour. Shake off
....excess flour. (Note. I found it easier to form patty as a ball, roll it,
....then make it a patty)
1 Tb butter and 1 Tb oil
1 Heavy skillet just large enough to hold the patties in one layer.
....Place the butter and oil in the skillet and set over moderately high heat.
....When you see the butter foam begin to subside, indicating it is hot enough
....sear the meat, saute the patties for 2 to 3 minutes or more on each side,
....depending on whether you like your hamburgers rare, medium, or well done.
A warm serving platter
....Arrange the hamburgers on the serving patter and keep warm for a moment
....while finishing the sauce.
1/2 cup beef stock, canned beef bouillon, dry white wine, dry white vermouth,
red wine, or 1/4 cup water. (Note. I recommend red wine like Burgundy.)
2 to 3 Tb soften butter
....Pour the fat out of the skillet. Add the liquid and boil it down rapidly,
....scraping up the coagulated pan juices, until it has reduced almost to a
....syrup. Off heat, swirl the butter by half-tablespoons into the sauce until
....it is absorbed. Pour the sauce over the hamburgers and serve.
....(Note. The sauce is what makes the burgers really POP!)
---Enjoy!
Warmonga
