Sauces and Gravies
Hamburgers A La Francaise with Sauce Bordelaise
Hamburgers a La Francaise
Whenever I'm looking for something new to try I always go through all my Julia Child's books first. I didn't feel like BBQing so I was looking for something different, this recipe certainly fit the bill.
This recipe comes from Julia Childs book The French Chef Cookbook. It's relatively easy and certainly will change your view of the lowly hamburger,(watch out Mickey D).
Julia paired it with a red Bordelaise sauce that is a great accompaniment for burgers and steaks, and don't omit the marrow. Our take was to add a bun bottom to help soak up the sauce!
Directions
- In a food processor finely mince the onions, then cook until softened and allow to cool.
- In a bowl place the ground beef, marrow or butter,salt & pepper, thyme and egg, and cooled onion and mix all until fully combined.
- Form into 4-6 patties, refrigerate until ready to use.
- Take the marrow out of about a 4' long piece of bone, and cut into pieces.
- In a sauce pan bring the bouillon and wine to a boil then take off the heat add the marrow and set aside.
- Lightly flour the patties and cook in a large sauté pan until done.
- Drain the excess grease from the pan, stir in the shallots.
- Cook for a few minutes.
- Drain the marrow out of the wine and reserve,then add the liquid to the pan and boil rapidly making sure to scrap up the fond or browned bits on the pan.
- Reduce the liquid to about ½ a cup remove from the heat and add the cornstarch, stir lightly and allow to simmer for about a minute the taste adjust the seasoning, then add the marrow and parsley and pour over the meat.
- Although the original recipe calls for the burger to be served plain, I liked to add a bun bottom that makes a great way to sop up the extra sauce.