Ground Beef Lyonnaise with Onions and Herbs
This recipe for a Bifteck Haché is a French variation on the hamburger which means it is put together in a slightly different fashion than perhaps we are accustomed to. This has all the trimmings we have grown accustomed to in French cuisine just think outdoor BBQ. As we all do, it should be served on a baguette style bun, matchstick French fries, little gherkins on the side, hot mustard, and a nice hearty bottle of red wine. I mean, don’t we all serve our hamburgers in that fashion? Another twist on “Le burger” is the bifteck haché à cheval, and that’s topped with a fried egg. I have had both at local Bistros in 14th arrondissement and find they are equally delicious. I would not set your heart on finding these burgers at your local McDonald’s. Just don’t think it’s going to be on the menu.
Ingredients:
10 tbsp. butter, softened (yes, that would be correct)
1 medium yellow onion, peeled and finely chopped
1 1/2 lbs. ground beef or chuck
Leaves from 1 small sprig fresh thyme, chopped
1 egg, lightly beaten
Salt and freshly ground black pepper
1/2 cup flour
1 tbsp. vegetable oil
1 shallot, peeled and minced
1/2 cup red wine (or beef stock)
Leaves from 6 sprigs parsley, chopped
Directions:
Melt 2 tbsp. of the butter in a medium skillet over medium heat.
Add onions and cook, stirring often, until soft, about 10 minutes. Transfer onions to a large bowl and set aside to cool. When cool, add meat, thyme, egg, 2 tbsp. of the butter, and salt and pepper to taste and beat with a wooden spoon until well combined or they surrender.
Divide meat mixture into 6 equal parts, then shape each into a 3 1/2″ patty. Put flour into a dish, dredge patties, shaking off excess, and set patties aside.
Heat oil and 1 tbsp. of the butter together in a large heavy skillet over medium-high heat.
Add patties and sear until well browned on both sides, turning once, 2-3 minutes per side for medium rare. Transfer patties to a warm platter and loosely cover with foil.
Discard fat from skillet and return skillet to medium heat. Melt 1 tbsp. of the butter in skillet, then add shallots and cook, stirring constantly, until they begin to brown, about 1 minute.
Increase heat to medium-high, add wine, and cook, scraping browned bits stuck to bottom of skillet with a wooden spoon, until reduced by three-quarters, about 2 minutes.
Remove skillet from heat and add the remaining 4 tbsp. butter, 1 tbsp. at a time, stirring constantly, until butter is melted and sauce is thick and velvety, about 1 minute. Add parsley and season to taste with salt and pepper. Spoon sauce over patties.
SERVES 6