FOR THE ONIONS:
- 3/4 cup yellow onion, finely minced
- 2 tablespoons butter
FOR THE PATTIES:
- 1 1/2 lbs lean ground beef
- 2 tablespoons butter, softened
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1/8 teaspoon thyme
- 1 egg
- 1/2 cup flour, spread on a plate
- 1 tablespoon butter
- 1 tablespoon oil
FOR THE SAUCE:
- 1/2 cup beef stock, beef bouillon, dry white wine, dry white vermouth, red wine, or 1/4 cup water
- 2-3 tablespoons butter, softened
- 2 tablespoons green herbs, minced (such as parsley, chives, tarragon, or chervil)
- In a large skillet over medium heat, add the 2 tablespoons butter and onions and cook slowly until soft but not brown, about 10 minutes. Transfer to a mixing bowl and set aside.
- To the mixing bowl, add the beef, 2 tablespoons softened butter, salt, pepper, thyme, and egg. Beat vigorously with a wooden spoon until well mixed.
- Form mixture into patties 3/4 inch thick and cover and chill until ready to use.
- When ready to cook, lightly roll patties in flour spread on a plate, shaking off excess.
- In a skillet over medium-high heat, heat the 1 tablespoon butter and oil. When it begins to foam and subside, sauté the patties to desired temperature, about 2-3 minutes or more per side depending on doneness.
- Transfer patties to a plate and keep warm while you work on the sauce:
- Drain fat from skillet. Add liquid (stock, wine, etc) and let boil, scraping up bits from bottom of pan as it reduces. Cook down to almost a syrup consistency, then turn off heat, and add butter by 1/2 tablespoons. Swirl pan to melt butter, then stir in herbs.
- Spoon sauce over hamburger patties and serve. Enjoy!
Recipe from Julia Child’s Mastering The Art Of French Cooking.