Café Salle Pleyel Burger
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1medium red onion, finely chopped
- 1tablespoon unsalted butter
- 1teaspoon ground coriander
- Salt and freshly ground black pepper
- ⅓cup oil-packed, sun-dried tomatoes (2.5 ounces), drained and chopped
- ¼cup drained capers (1.5 ounces)
- 6cornichons
- ¼cup tarragon leaves
- ½cup flat parsley leaves
- 1½pounds ground sirloin, chuck or mix
- 1tablespoon olive oil
- 2ounces Parmesan cheese, thinly sliced with a vegetable peeler
- 4large sesame-seed hamburger buns
- 2dill pickles, thinly sliced lengthwise with a vegetable peeler
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
565 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 51 grams protein; 1117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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 ½ cup, about 30 minutes.
- Step 2
Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
- Step 3
In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about ¾ inch thick.
- Step 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.
Private Notes
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Cooking Notes
Mark
These burgers have wonderfully layered flavours. I only had roasted coriander on hand, but that added even more depth. The onion jam serves as a solid foundation, but the stars of the dish is are cornichons and capers in the mix. Not overpowering but maintain just enough zing. I topped with a bit of Boston lettuce, in addition to the pickles and onion jam, but nothing else. The various flavours complement one another perfectly. The parties will be a bit loose as they cook, so only turn the once.
Lee
An excellent burger recipe. These are not easily made on the grill since they're fragile, but caramelizing them in a skillet is wonderful, too. I was missing capers the last time and subbed with kalamata olives. Nice!
stuart itter
Geez.Poor Dorie Greenspan had the same story on the burger and its recipe in her 2010 "around my french table." The nice lady gets no credit. Still have not tried it-guess I will. Also, in today's NYT, is a recipe for Salisbury Steak-another "burger" improvisation. Certain degrees of sophistication if handled correctly.
Joe
Makes an absolutely delicious burger, albeit at great cost. All told I think I spent close to $40 for the ingredients. One bit of warning, I would cook these well done, as they are very fragile if cooked medium. The extra ingredients ensure that it's still very tender at well done.
Tim
I didn't expect it, but I were completely underwhelmed by this recipe, despite using hi-quality ingredients. Won't try again.
Michelle Hunt
The burger is delicious, but I do not understand the onion mixture. It ends up without flavour or panache, and boiling onions does nothing but make onion mush. Otherwise, the concept of the dish is great- I will just tweak the methods.
Matt
Definitely worth trying once but next time I'm going to do salmon burgers instead, I think the flavors would work better with that.
Eli
We have been making these with Beyond Meat/Impossible Burger and I have to say that it tastes so much better that the ground sirloin. I’m not even vegetarian, but it’s somehow a lot richer with these products.
Donna
This is the most amazing ground beef concoction I have ever tasted! It get 7 out of 5 stars from me. Can't wait to try it out on dinner guests!
Hilary
Delicious! Couldn’t find sun dried tomatoes so I used jarred roasted red peppers and it was still great. The parmesan is a nice touch. We used toasted brioche buns which were perfect.
Roselee
the recipe doesn’t say what you do with the reduced water you have simmered the red onion and coriander it. Do you mix that 1/2 cup of reduced water with the meat?
Matt
I believe this just makes the onion jam. You can probably refrigerate it for some time.
Luther
Great! Definitely not your run of the mill hamburger. Lots of layers of taste. Just as written. Thanks Ms Sigal.
stuart itter
Geez.Poor Dorie Greenspan had the same story on the burger and its recipe in her 2010 "around my french table." The nice lady gets no credit. Still have not tried it-guess I will. Also, in today's NYT, is a recipe for Salisbury Steak-another "burger" improvisation. Certain degrees of sophistication if handled correctly.
Lee
An excellent burger recipe. These are not easily made on the grill since they're fragile, but caramelizing them in a skillet is wonderful, too. I was missing capers the last time and subbed with kalamata olives. Nice!
Mark
These burgers have wonderfully layered flavours. I only had roasted coriander on hand, but that added even more depth. The onion jam serves as a solid foundation, but the stars of the dish is are cornichons and capers in the mix. Not overpowering but maintain just enough zing. I topped with a bit of Boston lettuce, in addition to the pickles and onion jam, but nothing else. The various flavours complement one another perfectly. The parties will be a bit loose as they cook, so only turn the once.
Joe
Makes an absolutely delicious burger, albeit at great cost. All told I think I spent close to $40 for the ingredients. One bit of warning, I would cook these well done, as they are very fragile if cooked medium. The extra ingredients ensure that it's still very tender at well done.
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