Hamburgers With Cream Sauce Julia Child Food

JULIA CHILD'S PAN-FRIED THIN BURGER

Steps:

• In a small sauté pan, over high heat, sauté the shallots in the butter or oil until soft, about 5 minutes
• Divide the meat into 4 portions
• One at a time, flatten each by chopping and spreading the meat with light strokes of your chef's knife
• Season each with salt, pepper and 1/2 teaspoon of the shallots
• Blend seasonings into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, each 1/4-inch thick
• Toast the hamburger buns and distribute them to your guests
• Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers
• Lightly dust the surface of a large, hot sauté pan with salt
• When the pan is very hot, but not smoking, lay a patty in the pan
• Rapidly add a second burger
• Brown the meat, about 20 seconds
• Turn patties to other side
• Cook until done, about 1 minute
• Remove cooked burgers to a warm platter
• Repeat process with 2 remaining burgers
• Place finished burgers onto guests' buns as quickly as possible so they can add their finishing touches
• Serve potato chips alongside

JULIA CHILD'S CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Rub the chicken breasts with drops of lemon juice and season with salt and white pepper.
• Heat the butter in a heavy, oven-proof casserole (I used my Le Creuset dutch oven pot), until it is foaming.
• Stir in the minced shallots or onion and saute for a minute - do not wait to brown.
• Stir in the mushrooms and saute lightly for 1-2 minutes - do not wait to brown.
• Sprinkle with salt.
• Quickly flip the chicken breasts in the butter mixture. Cover and cook over medium high heat for 8-10 minutes.
• After that time, flip chicken breasts and cook on opposite side for another 8-10 minutes until chicken temperature reaches at least 165 degrees.
• Remove the chicken to a warm plate (leave mushrooms/onions in the pot) and cover while making the sauce.
• To make sauce, pour the chicken/beef stock and vermouth in with the cooking butter and mushrooms/onions.
• Over medium high heat, boil down quickly until liquid is syrupy.
• Stir in cream and boil down again over medium high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste.
• Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

SOUR CREAM BURGERS

Steps:

• In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.
• Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.
• Grill the patties for 6 to 8 minutes per side, or until well done.

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.

HAMBURGERS WITH CREAM SAUCE (JULIA CHILD)

Steps:

• Cook the onions slowly in butter for about 10 minutes or until very soft but not browned. Place in mixing bowl and add beef, softened butter, salt, pepper, thyme and egg. Blend thoroughly and form into patties.
• Roll patties in flour and shake off excess. Heat butter and oil over moderately high heat. When the foam has begun to subside, it is hot enough to add the patties.
• Add patties in single layer and sauté for 3 minutes or per side depending on how well done you want them. Move them to serving platters and keep warm.
• For sauce: pour the fat off of the skillet and add the stock. Boil it down rapidly, scraping up the bits from the pan, until almost a syrup consistency. Add the cream and boil it down for a minute or two until reduced and thickened. Season with salt and pepper. Serve over the burgers.

JULIA CHILD'S PAN-FRIED THIN BURGER

Steps:

• In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches.

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.