Miniburgers Hamburgers With Cream Sauce Recipe
Ingredients
| Butter | 50 Gram | |
| Onion | 1 Medium, finely chopped | |
| Beef | 500 Gram, minced | |
| Salt | 1 Teaspoon (Leveled) | |
| Black pepper | 1 | |
| Egg | 1 | |
| Flour | ||
| Oil | 1 Teaspoon (Leveled) | |
| 150 ml beef stock - made from a stock cube | ||
| Single cream | 150 Milliliter | |
| Pinch of nutmeg | ||
| A few green herbs - parsley, chives, tarragon | ||
Directions
Put half the butter into a mixing bowl and soften with a wooden spoon.
Add the chopped onion, minced beef and seasoning.
Tap the middle of the egg shell on the edge of the bowl and let the egg drop into the bowl.
Mix well with the wooden spoon.
Sprinkle a little flour on the worktop and on your hands.
Take small handfuls of the mixture and shape into small hamburgers - about 6 cms across and 1.5 cms deep.
Put 1-2 tablespoons oil into a frying pan and put on a moderate heat.
Using a slice, fry the hamburgers for about 4 minutes each side.
Lift them on to a warmed serving dish and put them in a very low oven (Gas 1/2 - 250°F - 120°C).
Fry all the hamburgers.
If there is any oil left in the frying pan carefully pour it into a small bowl.
Pour the stock into the frying pan and stir with the meat juices that are left in the pan.
Boil the liquid for about 2 minutes until it has reduced and thickened.
Add the cream and boil for 1 minute.
Meanwhile put the remaining butter on a small plate.
Add nutmeg and using scissors snip in a few herbs (about 2 tablespoons).
Using a palette knife soften the butter and herbs.
Remove the frying pan from the heat and, stirring with a tablespoon, mix in the butter, a small amount at a time.
Pour the sauce over the hamburgers and serve straightaway.
Add the chopped onion, minced beef and seasoning.
Tap the middle of the egg shell on the edge of the bowl and let the egg drop into the bowl.
Mix well with the wooden spoon.
Sprinkle a little flour on the worktop and on your hands.
Take small handfuls of the mixture and shape into small hamburgers - about 6 cms across and 1.5 cms deep.
Put 1-2 tablespoons oil into a frying pan and put on a moderate heat.
Using a slice, fry the hamburgers for about 4 minutes each side.
Lift them on to a warmed serving dish and put them in a very low oven (Gas 1/2 - 250°F - 120°C).
Fry all the hamburgers.
If there is any oil left in the frying pan carefully pour it into a small bowl.
Pour the stock into the frying pan and stir with the meat juices that are left in the pan.
Boil the liquid for about 2 minutes until it has reduced and thickened.
Add the cream and boil for 1 minute.
Meanwhile put the remaining butter on a small plate.
Add nutmeg and using scissors snip in a few herbs (about 2 tablespoons).
Using a palette knife soften the butter and herbs.
Remove the frying pan from the heat and, stirring with a tablespoon, mix in the butter, a small amount at a time.
Pour the sauce over the hamburgers and serve straightaway.
Chef
