Biftek Hache A La Lyonnaise

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 5-6
• 3/4 cup finely minced yellow onion
• 2 tablespoons butter
• 1 1/2 lbs extra lean ground beef
• 2 tablespoons softened butter or 2 tablespoons suet or 2 tablespoons marrow or 2 tablespoons fresh lamb fat
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1/8 teaspoon thyme
• 1 egg
• 1/2 cup flour, spread on a plate
• 1 tablespoon butter
• 1 tablespoon oil
• 1/2 cup beef stock or 1/2 cup dry wine or 1/2 cup wine or 1/2 cup dry vermouth or 1/2 cup red wine or 1/4 cup water
• 2 -3 tablespoons butter

Recipe

• 1 cook the onions slowly in 2 tablespoons of butter (about 10 mins) until tender not browned.
• 2 place onions in mixing bowl. add the beef, butter (or suet, marrow or lamb fat) the seasonings and the egg; mix well.
• 3 form into patties 3/4" thick.
• 4 cover & refrigerate till ready to use.
• 5 just before sautéing, roll the patties lightly in flour.
• 6 shake off any excess flour.
• 7 place butter and oil in heavy skillet over med-high heat.
• 8 when butter foam begins to subside, saute the patties for about 3 minutes per side (or more depending upon how you like your burger).
• 9 place burgers on serving platter and keep warm while finishing the sauce.
• 10 pour fat out of the skillet and discard.
• 11 add stock (or wine, vermouth or water) and boil down rapidly.
• 12 scraping up the coagulated pan juice till reduced to almost a syrup.
• 13 off heat, swirl 2-3 tablespoons of butter into the sauce - 1/2 tablespoon at a time until absorbed into the sauce.
• 14 pour the sauce over the hamburgers and serve.