Julia Child’s Bifteck hache a la Lyonnaise is an easy and delicious way to spice up your burger patties!

Julia Child's Ground Beef Patties

Another delicious and easy to prepare Julia Child recipe: Juicy ground beef hamburgers a la French! Vive la bonne bouffe!

Serve this delicious beef patties with more Julia dishes such as sauteed mushrooms and creamed spinach, and a nice glass of white wine.

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cooked ground beef patties

Julia Child’s Ground Beef Patties with Onions and Herbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julia Child
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 patties 1x
  • Category: Main
  • Method: Skillet
  • Cuisine: French
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Description

Julia Child’s Bifteck hache a la Lyonnaise is an easy and delicious way to spice up your burger patties!

Ingredients

Units Scale
  • 3/4 cup yellow onion, finely chopped
  • 4 tablespoons butter
  • 1 1/2 pound lean ground beef
  • 2 tablespoons butter, at room temperature
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon thyme
  • 1 egg
  • 1/2 cup all-purpose flour, spread on a plate
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup beef broth or red wine

Instructions

  1. In a large skillet over medium heat, add 2 tbsp butter and cook the onions slowly for about 10 minutes (until very tender but not browned). Place in a mixing bowl.
  2. Add the beef, soft butter, seasonings, and egg to the onions in the mixing bowl and beat vigorously with a wooden spoon to blend thoroughly. Correct seasoning. Form into patties 3/4 inch thick. Cover with waxed paper and refrigerate until ready to use.
  3. Just before sauteing, roll the patties lightly in the flour. Shake off excess flour.
  4. Add 1 tablespoon butter and oil to a pan over moderately high heat and when you see the butter foam begin to subside, saute the patties for 2 to 3 minutes on each side, depending on how you like your hamburgers (rare, medium or well done).
  5. Arrange the patties on the serving platter and keep warm for a moment while finishing the sauce. Pour the fat out of the skillet.
  6. Add the liquid (broth, wine or water) and boil it down rapidly, scraping up the coagulated pan juices, until it has reduced almost to a syrup. Off heat, swirl leftover butter into the sauce until it is absorbed.
  7. Pour the sauce over the hamburgers and serve.

Notes

Save these beef patties in a storage container and refrigerate for up

Nutrition

  • Serving Size: 1 patty
  • Calories: 318
  • Sugar: 1g
  • Sodium: 711mg
  • Fat: 18.2g
  • Saturated Fat: 9.5g
  • Unsaturated Fat: 1.1g
  • Trans Fat: 0.1g
  • Carbohydrates: 10g
  • Fiber: 0.6g
  • Protein: 27.5g
  • Cholesterol: 129.3mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  1. This was so good. The glazed onions mixed with egg in the ground beef really makes the patties tender and tasty. Really really like it. Mix the meat and all very well. It becomes a very wonderful mass, no problem at all in making the patties. I just mixed it up, formed a patty, dredged it in flour and sautéed in butter/olive oil. Unfortunately someone bought me salted butter so it was slightly salty. No problem.



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  2. This recipe was AMAZING! I mean I assumed it would be delicious when it’s attributed to Julia Child but it completely blew my mind. The crust and sauce were delicious. Everything was perfect except the mound of dishes. Even those were worth it though! I will make this a lot. Thank you for sharing a wonderful recipe!



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  3. I need to add that on the show,  she mentions 25% fat is ideal, so ground chuck is used. 
    I am watching Chapter Two, 
    Meat on YouTube. 

    Reply

  6. This is so delicious! I used to make it all the time in the ‘70’s and 80’s. Just simple and so good. So happy I’ve found it again. Have been looking for it in my Julia books.

    Reply

  7. I will definitely try this recipe, my only problem is that eating beef gives me indigestion. My solution would be substituting beef with chicken or drinking zobo drink after the meat to aid my digestion.

    Reply