Hamburger A La Francaise ~ Julia Child’s 27th Show
I love these burgers. When you don’t handle them too much, they come out really tender and juicy!! I use a no. 12 Cast Iron Skillet, my favourite Lodge! It only holds 4 at a time but hey when they’re this big, you don’t need much more! (Did I really say that??)
Bone marrow is optional. I could only get frozen from our grocery store, so just put it in the frying pan with the bacon, worked great, and added a real velvety, deep flavour.
3/4 cup finely minced onions, previously cooked in 2 tablespoons of butter
1 1/2 pounds lean beef
2 TBSPS beef marrow Optional.. though I tried it and really liked it.
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp thyme
1 egg
A big mixing bowl
Flour on a plate – about 1/2 cup
A large Number 12) cast iron skillet
1 tablespoon oil and 1 tablespoon butter.
Preheat skillet. When it’s hot, add oil and butter
Put all ingredients except flour, butter and oil in the mixing bowl and mix. Form burgers, don’t handle or pack them too much. Just before cooking dredge in flour and shake off excess. Saute in very hot butter and oil and remove to a hot platter. Julia used ‘Sauce Bordelaise’. We used the creamy horseradish sauce I made last night for the seared spare ribs! That sauce is ALWAYS going to be on hand in the fridge!!
Horseradish Cream Sauce
I didn’t measure everything exactly, I did it to taste. REALLY good!!
1 cup well-drained prepared horseradish.
½ cup sour cream.
½ cup mayonnaise.
2 tablespoons fresh squeezed lemon juice.
1 teaspoon kosher salt.
¼ teaspoon freshly ground black pepper.
2 teaspoons Worcestershire sauce.
Few drops Tabasco sauce.
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