Prep 15 mins
Cook 20 mins
This is a Julia Child's recipe from Mastering the Art of French Cooking, Vol.1 pp. 301-302. I used to make these for company even, they were that good. Have been making them for years. Good, good flavor - don't let the long list frighten you away. The vermouth is the best!
- 3⁄4 cup finely minced yellow onion
- 2 tablespoons butter
- 1 1⁄2 lbs extra lean ground beef
- 2 tablespoons softened butter or 2 tablespoons suet or 2 tablespoons marrow or 2 tablespoons fresh pork fat
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon thyme
- 1 egg
- 1⁄2 cup flour, spread on a plate
- 1 tablespoon butter
- 1 tablespoon oil
- 1⁄2 cup beef stock or 1⁄2 cup dry white wine or 1⁄2 cup wine or 1⁄2 cup dry vermouth or 1⁄2 cup red wine or 1⁄4 cup water
- 2 -3 tablespoons butter
- Cook the onions slowly in 2 Tablespoons of butter (about 10 mins) until tender not browned.
- Place onions in mixing bowl. Add the beef, butter (or suet, marrow or pork fat) the seasonings and the egg; mix well.
- Form into patties 3/4" thick.
- Cover & refrigerate till ready to use.
- Just before sautéing, roll the patties lightly in flour.
- Shake off any excess flour.
- Place butter and oil in heavy skillet over med-high heat.
- When butter foam begins to subside, saute the patties for about 3 minutes per side (or more depending upon how you like your burger).
- Place burgers on serving platter and keep warm while finishing the sauce.
- Pour fat out of the skillet and discard.
- Add stock (or wine, vermouth or water) and boil down rapidly.
- Scraping up the coagulated pan juice till reduced to almost a syrup.
- Off heat, swirl 2-3 Tablespoons of butter into the sauce - 1/2 Tablespoon at a time until absorbed into the sauce.
- Pour the sauce over the hamburgers and serve.
I modified the recipe for myself a bit. I substituted half the butter for sauteing the onions with fresh bacon grease and added pressed garlic. I also added a tb of bacon grease to the meat, rather than butter and added crushed saltine crackers to off set greasiness and excess moisture. I modified the sauce to increase amount for a side of garlic mashed potatoes by adding: mushrooms sauteed in butter, a splash of red wine, 2 cans beef broth, and some cornstarch mixed with water before adding the garlic butter from the recipe in Julia's book. Served a side of greenbeans with it as well. The results were fantastic!
Loved it!! I got 9 servings out of this and used vermouth. I put 1/2 of the patties in the freezer for later. This was not difficult and came together fairly quickly. Thanks!!
This is delicious!! I'm so glad I didn't skip over the recipe just because of the name!! ( I will admit, I usually do!) The name makes it sound complicated and makes me think I wouldn't have the ingredients ... wrong on both counts! Easy recipe , the results are a very tasty burger with a nice sauce. I used the beef broth to make the sauce. My husband took one bit and said KEEP IT ... LOL .. I have a feeling I'll be making this ALOT in the coming cooler months!! Thanks so much for posting this recipe!! :)