Julia Childs Ground Beef Patties With Onions And Herbs Food

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.

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.