Parisian Burgers Recipe
Summary
Main IngredientBeef
Ingredients
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| 1 tablespoon finely chopped shallots or green onions | ||
| Dried tarragon | 1/2 Teaspoon, crumbled | |
| Egg yolks | 2 | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Parsley | 1 Teaspoon, chopped | |
| Ground beef | 1 pound | |
| Dry red wine | 1/3 Cup (16 tbs) | |
| 1 tablespoon finely cut chives | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Watercress | ||
Directions
1. For Bearnaise sauce: Combine vinegar, water, shallots and tarragon in a small saucepan. Heat to boil then simmer 8 to 10 minutes or until mixture is reduced to 1/4 cup. Strain into top of double boiler. Cut butter or margarine into 8 pieces. Add egg yolks to double boiler; beat with wire whisk until foamy. Set over simmering, not boiling water. Add butter or margarine, 1 piece at a time, stirring constantly, and letting each piece melt before adding the next. When sauce is fluffy-thick, season with salt and pepper, if needed. Stir in parsely. Remove top saucepan from hotwater immediately.
2. Lightly mix beef with wine, chives, salt and pepper in a large bowl. Shape into 4 equal-size patties, about the size of rolls.
3. Melt 1 tablespoon butter or margarine in a heavy frying pan. Add patties; saute over medium heat, 4 minutes on each side or until done as you like them.
4. Place patties on a platter, spoon Bearnaise sauce over; garnish with sliced cherry tomatoes and sliced mushrooms, if you wish.
2. Lightly mix beef with wine, chives, salt and pepper in a large bowl. Shape into 4 equal-size patties, about the size of rolls.
3. Melt 1 tablespoon butter or margarine in a heavy frying pan. Add patties; saute over medium heat, 4 minutes on each side or until done as you like them.
4. Place patties on a platter, spoon Bearnaise sauce over; garnish with sliced cherry tomatoes and sliced mushrooms, if you wish.
Chef
