Julia Child's Pan-Fried Thin Burger

Name: Julia Child's Pan-Fried Thin Burger
Ingredients: 1 tablespoon minced shallots; 1 teaspoon butter or mild olive oil; 1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat); Salt; Freshly ground pepper; Condiments; 1 red onion, sliced very thin; 1 tomato, sliced thin; Iceberg lettuce leaves; Small whole pickles; Thin Cheddar or Swiss cheese slices; Bacon strips, cooked crisp; Butter, at room temperature; Ketchup; Mayonnaise; Dijon mustard; Salsa; Potato chips

Recipe courtesy of Jacques Pepin and Julia Child

Show: Emeril Live

Episode: An Autumn Dinner

Julia Child's Pan-Fried Thin Burger

1 Review

Level: Easy

Level: Easy

Ingredients

1 tablespoon minced shallots

1 teaspoon butter or mild olive oil

1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat)

Salt

Freshly ground pepper

Condiments

1 red onion, sliced very thin

1 tomato, sliced thin

Iceberg lettuce leaves

Small whole pickles

Thin Cheddar or Swiss cheese slices

Bacon strips, cooked crisp

Butter, at room temperature

Ketchup

Mayonnaise

Dijon mustard

Salsa

Potato chips

Directions

In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches.

Recipe from Julia and Jacques Cooking at Home By Julia Child and Jacques Pepin. Random House, Inc, 1999.

My Private Notes

Show: Emeril Live

Episode: An Autumn Dinner

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1 Review

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Chef Gary in Mesquite, TX

Nothing beats a great burger, and Julia Child's simple but delicious burger is no exception. In a world of burgers of every type of protein and toppings imaginable, simplicity is still the best. Good quality meat and ingredients make for an enjoyable experience. Julia may have been refined in her style of cooking, but she still enjoyed and appreciated a good burger as most chefs do. The addition of a bit of shallot or even some yellow onion with salt and pepper mixed in lifts the flavor of the meat. the additional salting of the pan before searing also gives the crust a wonderful flavor. A toasted, high quality bun is a must. I prefer to thinly slice my vegetables to make eating easier.

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Julia Child's Pan-Fried Thin Burger

Julia Child's Pan-Fried Thin Burger

1 Review

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