Best Bifteck Hache French Hamburgers Recipes

Bifteck Hache (French Hamburgers) Recipe - (4.5/5) image

Provided by hanley89

Number Of Ingredients 9

1 tbsp plus 4 tsp butter
1 medium onion, chopped fine
1 pound ground sirloin or bison
1 tbsp chopped fresh thyme or 1 tsp dried thyme
1 tsp kosher salt
Table grind pepper to taste
2 tbsp all purpose flour
1 cup dry red wine
1/4 cup heavy cream

Steps:

1. Melt 1 tbsp of butter in a medium skillet over medium heat. Add onion; saute for 5 minutes. Transfer to a medium bowl, Mix in sirloin or bison, thyme , salt and pepper. Shape meat into 4 patties. Coat patties with flour, shaking off excess. 2.Melt 4 tsp of butter in same skillet, add patties and cook for 3-5 minutes per side. Transfer patties to plate.Pour off any fat from skillet. Add wine and boil until reduced to half, about 2 minutes, add cream and boil until slightly thickened, whisking constantly about 2 minutes. Season with salt and pepper an pour over patties 3.Serve with noodles or mashed potatoes and sauteed spinach

Biftek Hache a La Lyonnaise image

Provided by Manami

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup finely minced yellow onion
2 tablespoons butter
1 1/2 lbs extra lean ground beef
2 tablespoons marrow or 2 tablespoons fresh pork 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 red wine or 1/4 cup water
2 -3 tablespoons butter

Steps:

Cook the onions slowly in 2 Tablespoons of butter (about 10 mins) until tender not browned.
Place onions in mixing bowl. Add the beef, butter (or suet, marrow or pork fat) the seasonings and the egg; mix well.
Form into patties 3/4" thick.
Cover & refrigerate till ready to use.
Just before sautéing, roll the patties lightly in flour.
Shake off any excess flour.
Place butter and oil in heavy skillet over med-high heat.
When butter foam begins to subside, saute the patties for about 3 minutes per side (or more depending upon how you like your burger).
Place burgers on serving platter and keep warm while finishing the sauce.
Pour fat out of the skillet and discard.
Add stock (or wine, vermouth or water) and boil down rapidly.
Scraping up the coagulated pan juice till reduced to almost a syrup.
Off heat, swirl 2-3 Tablespoons of butter into the sauce - 1/2 Tablespoon at a time until absorbed into the sauce.
Pour the sauce over the hamburgers and serve.