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
- 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.
- 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.
- Just before sauteing, roll the patties lightly in the flour. Shake off excess flour.
- 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).
- Arrange the patties on the serving platter and keep warm for a moment while finishing the sauce. Pour the fat out of the skillet.
- 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.
- 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
