Julia Child's No Bun Ground Beef Patties with Onions and Herbs in Sauce
Description
These beef patties are served in the French style, without buns. They are elevated hamburgers that are economical but wonderfully flavorful with seasoned ground beef, a crispy crust and served in a delicious sauce.
Ingredients
Onions:
2 T. butter
3/4 c. yellow onion, finely minced
Patties:
1 1/2 lb. lean ground beef
2 T. butter, at room temperature
1 1/2 t. salt
1/8 t. black pepper
1/8 t. thyme
1 egg
1/2 c. flour
1 T. butter
1 T. oil
Sauce:
choose one: 1/2 c. beef stock, beef bouillon, dry white wine, dry white vermouth, red wine, or 1/4 c. water
2-3 T. butter, at room temperature
2 T. green herbs, minced (parsley, chives, tarragon, or chervil)
Directions
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Onions:
In a large skillet over medium heat, add 2 T. butter and onions; cook slowly until soft but not brown, about 10 minutes. Transfer to a bowl; set aside.
Patties:
To the bowl, add the ground beef, 2 T. softened butter, salt, pepper, thyme, and egg. Beat vigorously with a wooden spoon until well mixed. Form mixture into patties, 3/4 inch thick; cover and refrigerate until ready to use.
When ready to cook, spread flour out on a plate; lightly roll patties in flour; shake off excess.
In a skillet over medium-high heat, heat the 1 T. butter and oil; when it begins to foam and subside, sauté the patties to the desired temperature, about 2-3 minutes or more per side, depending on preferred doneness. Transfer patties to a platter; keep warm while making the sauce.
Sauce:
Discard fat from the skillet. Add preferred liquid, stock, wine, etc.); let boil, scraping up bits from bottom of skillet as it reduces. Cook down to almost a syrup consistency; turn off heat; add butter by 1/2 T. Swirl skillet to melt butter; stir in herbs.
Spoon sauce over hamburger patties.
Serve.
6 servings.