Café Salle Pleyel Burger

"Served at Cafe Salle Pleyel in Paris, recipe featured in The New York Times"
 
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Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.
 
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