Bifteck Hache French Hamburgers Recipe 455 Food

BIFTECK HACHE (FRENCH HAMBURGERS) RECIPE [PALEO, KETO]

Steps:

• Place the 2 Tablespoons of ghee or coconut oil into a frying pan and cook half the diced onions in the pan until they turn translucent.
• Let the onions cool and then add them (including the oil in the pan) to a mixing bowl with the ground beef, egg, thyme leaves, salt, and pepper.
• Mix well and form 6-8 patties from the meat mixture.
• Cook the patties in a frying pan with additional ghee or coconut oil until both sides are well browned (make flatter patties if you prefer the burgers to be well-done).
• For the sauce, pour out the remaining oil from the pan, add in the 2 Tablespoons of additional ghee and saute the rest of the diced onions. Then add in the beef stock and reduce the sauce down for a few minutes. Add in the parsley and serve the sauce with the burgers.

JULIA CHILD'S GROUND BEEF PATTIES WITH ONIONS AND HERBS

Steps:

• In a large pan 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 tbsp 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.

BIFTECK HACHE (FRENCH HAMBURGERS) RECIPE - (4.5/5)

Steps:

• 1. Melt 1 tbsp of butter in a medium skillet over medium heat. Add onion; saute for 5 minutes. Transfer to a medium bowl, Mix in sirloin or bison, thyme , salt and pepper. Shape meat into 4 patties. Coat patties with flour, shaking off excess. 2.Melt 4 tsp of butter in same skillet, add patties and cook for 3-5 minutes per side. Transfer patties to plate.Pour off any fat from skillet. Add wine and boil until reduced to half, about 2 minutes, add cream and boil until slightly thickened, whisking constantly about 2 minutes. Season with salt and pepper an pour over patties 3.Serve with noodles or mashed potatoes and sauteed spinach

STEAK HACHé WITH POMMES FRITES & CHEAT'S BéARNAISE SAUCE

Steps:

• Heat the oil in a pan and add about 3 /4 of the shallots. Cook for 5-10 mins, stirring occasionally, until soft and starting to caramelise in places. Set aside to cool.
• In a large bowl, combine the beef, thyme, 1 tsp Dijon and the cooled shallots. Season with black pepper but not salt at this stage (this can cause the meat to dry out). Shape into four patties and dust with flour. Put on a plate, cover with cling film and chill for at least 30 mins (or up to 2 hrs).
• Meanwhile, prepare the frites. Slice the potatoes into skinny chips, tipping into a large bowl of cold water as you go. Drain, then transfer to a large pan and cover with fresh water, seasoning with salt. Bring to a fast simmer, boil for 1 min, then drain well. Tip the chips onto a clean tea towel or some kitchen paper, spread in a single layer so they dry and cool quickly. Heat oven to 200C/180C fan/gas 6.
• Tip the chips into a bowl with the vegetable oil and 1 tsp salt. Toss to coat, then spread out over two large baking trays. Cook for 45 mins or until crisp and golden.
• When the chips are about 15 mins from being cooked, heat a large frying pan with a drizzle of oil. Season the patties with salt on both sides and cook for 3-4 mins each side, or until they have a dark brown crust but are still slightly pink inside (or cook them for a little longer if you'd prefer them well done). Transfer to a plate, cover with foil and set aside to keep warm while you make the sauce.
• Return the pan to the heat and tip in the remaining shallots. Fry for 1-2 mins to soften, then remove the pan from the heat and stir in the crème fraîche, remaining Dijon, the egg yolk and tarragon, as well as any resting juices from the beef patties. Season well. Serve the steak with the pommes frites and a green salad, with the Béarnaise sauce on the side.

BIFTEK HACHE A LA LYONNAISE

Steps:

• Cook the onions slowly in 2 Tablespoons of butter (about 10 mins) until tender not browned.
• Place onions in mixing bowl. Add the beef, butter (or suet, marrow or pork fat) the seasonings and the egg; mix well.
• Form into patties 3/4" thick.
• Cover & refrigerate till ready to use.
• Just before sautéing, roll the patties lightly in flour.
• Shake off any excess flour.
• Place butter and oil in heavy skillet over med-high heat.
• When butter foam begins to subside, saute the patties for about 3 minutes per side (or more depending upon how you like your burger).
• Place burgers on serving platter and keep warm while finishing the sauce.
• Pour fat out of the skillet and discard.
• Add stock (or wine, vermouth or water) and boil down rapidly.
• Scraping up the coagulated pan juice till reduced to almost a syrup.
• Off heat, swirl 2-3 Tablespoons of butter into the sauce - 1/2 Tablespoon at a time until absorbed into the sauce.
• Pour the sauce over the hamburgers and serve.