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.

No additional tips available.

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

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.

Café Salle Pleyel Burger

How did you like this recipe?

Frequently Asked Questions