French Hamburger

Adapted from Julia Child’s Mastering the Art of French Cooking: Biftek Hache a la Lyonnaise.

Total Time: 30 min

Servings: 2–4

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Beef Patties Ingredients

• 3/4 cup onion, minced

• 5 tablespoons butter, room temperature, divided

• 1 16-ounce Pre 85% Lean Ground Beef

• 1 1/2 teaspoons salt

• 1/8 teaspoon pepper

• 1/4 teaspoon thyme

• 1 whole egg

• 1 tablespoon vegetable oil

• 1/2 cup flour

Sauce

• 1/2 cup red wine

• 2 tablespoons butter

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Instructions

1. Preheat oven to 225° F. Add 2 tablespoons of the butter to a sauté pan, add minced onion and cook over medium low heat for 10 minutes until tender.

2. Scrape onions into a mixing bowl and cool completely. Add 2 tablespoons of butter, along with the ground beef, and seasonings to the onions and mix until combined

3. Form the beef mixture into patties, 3/4 inch thick, cover with wax paper and chill for 1 to 3 hours.

4. Before sauteing the patties, dredge them in the flour, coating all sides and shaking off the excess. Using your thumb, make an indentation in the top center of each pattie.

5. In a large sauté pan, melt the remaining 1 tablespoon of butter and oil, bring to medium high heat. Add the patties and sear until they’re brown on both sides, then reduce heat to medium low until they’re done to your liking, medium rare is about 125° F, about 10 minutes.

6. Remove patties to the preheated oven. Pour fat out of the pan and add red wine, scraping up the pan juices, cook over medium low heat, until reduced to a syrup consistency.

7. Remove from heat and add the butter, stir until it’s melted and serve in a small pitcher to pour over the patties. Use a fork to gently poke a few holes in the top of the patties to allow some of the sauce to seep in to the burger.