Ingredients
-
3/4 cup finely minced yellow onion
-
2 tablespoons butter
-
1 1/2 lbs extra lean ground beef
-
2 tablespoons marrow or 2 tablespoons fresh pork fat
-
1 1/2 teaspoons salt
-
1/8 teaspoon pepper
-
1/8 teaspoon thyme
-
1/2 cup flour, spread on a plate
-
1 tablespoon butter
-
1 tablespoon oil
-
1/2 cup red wine or 1/4 cup water
-
2 -3 tablespoons butter
-
1 egg
Instructions
- Cook the onions slowly in 2 Tablespoons of butter (about 10 mins) until tender not browned.
- Place onions in mixing bowl. Add the beef, butter (or suet, marrow or pork fat) the seasonings and the egg; mix well.
- Form into patties 3/4" thick.
- Cover & refrigerate till ready to use.
- Just before sautéing, roll the patties lightly in flour.
- Shake off any excess flour.
- Place butter and oil in heavy skillet over med-high heat.
- When butter foam begins to subside, saute the patties for about 3 minutes per side (or more depending upon how you like your burger).
- Place burgers on serving platter and keep warm while finishing the sauce.
- Pour fat out of the skillet and discard.
- Add stock (or wine, vermouth or water) and boil down rapidly.
- Scraping up the coagulated pan juice till reduced to almost a syrup.
- Off heat, swirl 2-3 Tablespoons of butter into the sauce - 1/2 Tablespoon at a time until absorbed into the sauce.
- Pour the sauce over the hamburgers and serve.