Café Salle Pleyel Burger Recipe

Name: Café Salle Pleyel Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red onion, finely chopped; 1 tablespoon unsalted butter; 1 teaspoon ground coriander; salt & freshly ground black pepper; 1/3 cup sun-dried tomato packed in oil, about 2 . 5 ounces drained and chopped; 1/4 cup drained capers (1.5 ounces); 6 cornichons; 1/4 cup tarragon leaf; 1/2 cup flat fresh parsley leaves; 1 1/2 lbs ground sirloin (or 1 1/2 lbs a mix of ground sirloin and chuck) or 1 1/2 lbs ground chuck (or 1 1/2 lbs a mix of ground sirloin and chuck); 1 tablespoon olive oil; 2 ounces parmesan cheese, thinly sliced with a vegetable peeler; 4 large hamburger buns with sesame seeds; 2 dill pickles, thinly sliced lengthwise with a vegetable peeler

Servings: persons

1 medium red onion, finely chopped
1 tablespoon unsalted butter
1 teaspoon ground coriander
salt & freshly ground black pepper
1/3 cup sun-dried tomato packed in oil, about 2 . 5 ounces drained and chopped
1/4 cup drained capers (1.5 ounces)
6 cornichons
1/4 cup tarragon leaf
1/2 cup flat fresh parsley leaves
1 1/2 lbs ground sirloin (or 1 1/2 lbs a mix of ground sirloin and chuck) or 1 1/2 lbs ground chuck (or 1 1/2 lbs a mix of ground sirloin and chuck)
1 tablespoon olive oil
2 ounces parmesan cheese, thinly sliced with a vegetable peeler
4 large hamburger buns with sesame seeds
2 dill pickles, thinly sliced lengthwise with a vegetable peeler

1
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
2. Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
3
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
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.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium red onion, finely chopped, 1 tablespoon unsalted butter, 1 teaspoon ground coriander, salt & freshly ground black pepper, and more.

Yes, Café Salle Pleyel Burger falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Café Salle Pleyel Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions