A hamburger recipe beefy and buttery, and so easy to make

You’re undoubtedly wondering, “Where’s the bun?” But there is no bun in sight. These are essentially hamburgers, but they are so much more. To begin with, they’re unbelievably wonderful — a savory seasoned beef patty with a crunchy crust and a buttery, meaty sauce to accompany it. Second, they’re simple. And cost-effective. They’re French-style (no bread) beef patties brought to you by Julia Child, and they’re a wonderful way to use ground beef that feels a little more refined than your standard burger.

First and foremost, gently sauté some onions in butter until they’re tender but not browned. Allow yourself around 10 minutes to cook them slowly. After they’ve cooled slightly, transfer them to a mixing dish with your patties. Ground beef, salt, pepper, thyme, an egg, and softened butter are also required. What’s the point of butter? That’s because Julia Child says so. (She actually advises that the greatest hamburgers are made using the leanest meat available and recommends having it ground for you or grinding it yourself.

This manner, you get the finest flavor while still being able to add some fat back in, such as butter or even beef marrow.)Julia then instructs you to vigorously beat the mixture with a wooden spoon. The mixture will then be formed into thick patties, about 3/4-inch thick, and chilled until ready to cook. When you’re ready to put these patties on the burner, lightly coat them with flour… and then brown them in a heated butter-oil combination. That’s all there is to it for the patties, but here’s what sets them apart:

the savory combination of butter, soft onions, and herbs in the patties; the unctuous quality of the butter in the meat; and the wonderful crust that forms on the burger’s exterior. There is, of course, a sauce to accompany them. Once the patties are done, prepare a fast pan sauce in the same skillet by boiling down some beef stock, wine, or even water and then tossing in some butter once the liquid has reduced to a syrupy consistency.

That’s all. It’s wonderful when spooned over hamburgers.I could end with my own thoughts on why you should build these, but I think I’ll let Julia do it. She states: Some Americans we’ve met have expressed surprise when they realize that real French people living in France consume hamburgers. They do eat them, and when topped with any of the sauces suggested in the recipes below, the French hamburger is a terrific and relatively inexpensive main course for an informal celebration.

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