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French · Main
Hamburgers à la Française
Beef patties enriched with soft-cooked onion, suet, thyme and egg, floured and seared hard in butter and oil, then sauced Bordelaise-style with a red wine and stock reduction made in the same pan and finished with poached marrow and parsley.
- YieldServes 6 · 6 medium patties
- Hands-on38 min
- Total38 min
- Difficulty
Ingredients
Patties
- 110 gonions, finely minced
- 28 gunsalted butter, for the onions
- 680 glean ground beef (neck and plate)
- 2 tbspground beef suet, beef marrow or softened butter
- 1½ tspsalt
- 0.13 tspblack pepper
- 0.13 tspdried thyme
- 1egg
- 70 gplain flour, spread on a plate, for dredging
- 1 tbspunsalted butter
- 1 tbspneutral cooking oil
Sauce Bordelaise
- 1 piecebeef marrow bone, about 10 cm long
- 2 tbspshallots or spring onions, minced
- 1 tspcornflour, mixed with 1 tsp water
- 120 mlbeef bouillon
- 160 mlred wine
- to tastesalt and pepper
- 2 tbspflat-leaf parsley, minced
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