I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, January 30, 2012

Cafe' Salle Pleyel Hamburger

Cafe' Salle Pleyel Hamburger
from Helene Samuel, who describes it this way:

"It has the taste of the forbidden, the illicit, the subversive, even."

Onion Marmalade

1 med red onion, finely chopped
1 C water
1 tsp ground coriander
1 Tb butter
salt/pepper

Burgers

1/3 C oil-packed, sun-dried tomatoes, drained and coarsely chopped
1/4 C drained capers
6 cornichons
1/4 C fresh tarragon leaves
1/2 C fresh parsley leaves
1 1/2 pounds ground beef, sirloin or sirloin and chuck, room temperature
salt/pepper
1 Tb grapeseed or peanut oil

2 oz Parmesan cut into ribbons with a vegetable peeler

To Serve

4 burger buns, toasted
2 dill pickles, cut lengthwise into ribbons
ketchup (very optional)

Marmalade - Stir onion and water in a small sauce pan.  Add remaining ingredients and simmer until soft and jammy, about 20 minutes.  Scrape into a bowl and set aside.  (Can be made ahead up to 2 days and refrigerated.  Warm to room temp before using.)

Burgers - chop tomatoes, capers, cornichons, tarragon, and parsley.  Put beef in a large bowl, pour tomato mixture over it and season with pepper.  Mix everything together and shape into 4 patties, about 3/4 inch thick.

In a cast-iron skillet pour in oil and put over medium heat.  Once really hot, put in the burgers.  (or put them on the grill.)  There isn't a lot of fat in these burgers, so don't cook them past medium.  Transfer to a platter and immediately top with cheese.

Spread bottom of buns with a little marmalade and divide dill pickles between them.  Top with burgers and serve.

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