Prep 30 mins
Cook 15 mins
Served at Cafe Salle Pleyel in Paris, recipe featured in The New York Times
- 1 medium red onion, finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon ground coriander
- salt & freshly ground black pepper
- 1⁄3 cup sun-dried tomato packed in oil, about 2 . 5 ounces drained and chopped
- 1⁄4 cup drained capers (1.5 ounces)
- 6 cornichons
- 1⁄4 cup tarragon leaf
- 1⁄2 cup flat fresh parsley leaves
- 1 1⁄2 lbs ground sirloin (or 1 1/2 lbs a mix of ground sirloin and chuck) or 1 1⁄2 lbs ground chuck (or 1 1/2 lbs a mix of ground sirloin and chuck)
- 1 tablespoon olive oil
- 2 ounces parmesan cheese, thinly sliced with a vegetable peeler
- 4 large hamburger buns with sesame seeds
- 2 dill pickles, thinly sliced lengthwise with a vegetable peeler
- 1. In a small saucepan, combine red onion with butter, coriander and 1 cup water and season with salt and pepper. Bring to a boil, then simmer over medium heat, stirring occasionally, until mixture is reduced to 1/2 cup, about 30 minutes.
- 2. Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
- 3. In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.
- 4. Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Parmesan. Lightly toast buns. Spread a thin layer of onion jam on bottom buns. Top with pickle slices and burgers. Cover with top buns and serve.