CAFé SALLE PLEYEL BURGER
Make and share this Café Salle Pleyel Burger recipe from Food.com.
Provided by enigmused
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. In a small saucepan, combine red onion with butter, coriander and 1 cup water and season with salt and pepper. Bring to a boil, then simmer over medium heat, stirring occasionally, until mixture is reduced to 1/2 cup, about 30 minutes.
- 2. Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
- 3. In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.
- 4. Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Parmesan. Lightly toast buns. Spread a thin layer of onion jam on bottom buns. Top with pickle slices and burgers. Cover with top buns and serve.
Nutrition Facts : Calories 664.4, Fat 39.7, SaturatedFat 15.8, Cholesterol 134.1, Sodium 2393.3, Carbohydrate 32.4, Fiber 4.2, Sugar 6.3, Protein 44.3
CAFé SALLE PLEYEL BURGER
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She's kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar.
Provided by Jane Sigal
Categories burgers, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small saucepan, combine red onion with butter, coriander and 1 cup water and season with salt and pepper. Bring to a boil, then simmer over medium heat, stirring occasionally, until mixture is reduced to 1/2 cup, about 30 minutes.
- Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
- In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.
- Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Parmesan. Lightly toast buns. Spread a thin layer of onion jam on bottom buns. Top with pickle slices and burgers. Cover with top buns and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 6 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 1160 milligrams, Sugar 12 grams, TransFat 1 gram
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