CAFé SALLE PLEYEL BURGER
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She's kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar.
Provided by Jane Sigal
Categories burgers, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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 1/2 cup, about 30 minutes.
- Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
- In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.
- 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.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 6 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 1160 milligrams, Sugar 12 grams, TransFat 1 gram
CAFé SALLE PLEYEL BURGER
Make and share this Café Salle Pleyel Burger recipe from Food.com.
Provided by enigmused
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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 1/2 cup, about 30 minutes.
- 2. Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
- 3. In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.
- 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.
Nutrition Facts : Calories 664.4, Fat 39.7, SaturatedFat 15.8, Cholesterol 134.1, Sodium 2393.3, Carbohydrate 32.4, Fiber 4.2, Sugar 6.3, Protein 44.3
MEMPHIS BEALE STREET BURGER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat your grill to medium-high heat.
- In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger.
- Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese.
- Butter the buns and place on the grill. Toast for about 1 minute and remove from grill.
- Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired.
- Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.
BURGERS CAFE SALLE PLEYEL
Steps:
- co,bine onion, butter, coriander, s/p, and 1 C water bring to boil, then simmer on med til reduced to 1/2 C, about 30 mins Pulse sun-dried tomatoes, capers, cornichons, tarragon, parsley, til finely chopped. mix meat with sun-dried mixture,season with pepper. shape into 4 patties, about 3/4" thick Heat oil in cast iron skillet, cook burger for 3 min / side. transfer burgers to platter, top with Parmesan cheese, toast buns, spread with onion jam, top with pickles. serve
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
CREAMY CAULIFLOWER SOUP SANS CREAM (DORIE GREENSPAN)
This is an elegant, light, and smooth soup, with the look and texture of a velouté (cream soup) but not a drop of cream (there isn't even a potato in it to thicken it). The recipe is from the wonderful cookbook, "Around My French Table", by Dorie Greenspan. It is delicious served it generously peppered and plain, but it's a soup that welcomes embellishments, simple or lavish. For simple, consider drizzling the soup with a little walnut oil or dusting it with grated Parmesan or Comté. If you want to go lavish, top the soup with crème fraîche or, better still, crème fraîche and caviar - the slight saltiness of caviar is perfection with cauliflower. Or, if you're lucky enough to have a truffle, shave it over the soup. STORING: The soup can be kept covered in the refrigerator for 3 days or, packed airtight, in the freezer for up to 2 months.
Provided by blucoat
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put the olive oil and butter in a large Dutch oven or soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, thyme, ½ teaspoon salt, and a few grinds of white pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.
- Toss the cauliflower into the pot and pour in the broth. Bring to a boil, reduce the heat so that the broth simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.
- Puree the soup in batches in a blender or food processor; or use an immersion blender. This soup is best when it is very smooth, so if you think it needs it, push it through a strainer. (If you've used a standard blender, this shouldn't be necessary.) Taste for salt and pepper. Serve plain or garnished with the topping of your choice.
Nutrition Facts : Calories 64.6, Fat 3.3, SaturatedFat 1.2, Cholesterol 3.8, Sodium 35, Carbohydrate 8.3, Fiber 2.6, Sugar 3.6, Protein 1.9
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