Biftech Haché à la Lyonnaise

prep 0 minutes, cook 0 minutes
× 4
These are the most amazing hamburgers you will have in your entire life. I enjoy a good hamburger, but the American variety can't hold a candle to these amazing delights. The (very French) combination of plenty of butter, a generous splash of vermouth, and delicate handling put these in a category by themselves.

1

  • ¾ cup
    onion, yellow (minced)
  • 3 tbsp
    butter, unsalted
Cook the onion slowly in butter until transparent, but not browned. Set aside in a mixing bowl.

2

  • 1½ lb
    ground beef, 10% fat
  • 1½ tsp
    salt
  • ⅛ tsp
    pepper, black
  • ⅛ tsp
    thyme
  • 1
    egg
Add the beef, butter, salt, pepper, thyme, and the egg to the mixing bowl and combine by hand until a smooth paste has formed.

3

Form 6oz patties about 3/4" thick. Set aside on parchment paper.

4

  • ½ cup
    flour, gluten-free
Spread the flour in a shallow dish, and dredge each patty until coated. Shake off any excess and place them back on the paper.

5

  • 6 tbsp
    oil, safflower
Heat the oil in a skillet large enough to accomodate all the hamburgers in a single layer. Once the oil is shimmering hot, place the patties down in a single layer. DO NOT touch them until they have browned half-way up the sides (about 2–3 min).

6

Very gently, turn the patties over and continue to sauté them until browned fully up the sides (another 2–3 min). DO NOT touch them at all while they cook, and handle them as little as possible while turning.

7

  • ½ cup
    vermouth
  • 2 tbsp
    butter, unsalted
Gently transfer the patties to a platter and leave in a warm place. Discard the fat in the skillet, and add the vermouth. Reduce it until it coats the back of a spoon, and then melt in the final portion of butter. Reduce just a bit further, and the pour the sauce over the patties and serve.

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