Bifteck Hach la Lyonnaise Ground Beef with Onions and Herbs From Mastering the Art of French Cooking

ng for 6 hamburgers cup finely minced yellow onions 2 tbsp butter 1 lb lean, ground beef 1 tsp salt 1/8 tsp pepper 1/8 tsp thyme 1 egg cup flour 1 tbsp butter and 1 tbsp oil cup beef stock, canned beef bouillon, dry white wine, dry white vermouth, red wine OR- cup water 2-3 tbsp softened butter

1. Cook the onions slowly in butter for about 10 minutes until very tender but not browned. Transfer to a mixing bowl. 2. Add the beef, butter, salt, pepper, thyme, and egg to the onion. Beat vigorously with a wooden spoon to blend thoroughly. Form into thick patties. Cover with waxed paper and refrigerate until ready to use. 3. Place the butter and oil in a skillet and set over moderately high heat. Roll the patties lightly in the flour and shake the excess off. When the butter foam in the skillet begins to subside, saut the patties for 2-3 minutes or more on each side. 4. Remove the patties and keep warm. Pour the fat out of the skillet. Add the stock/bouillon/etc. and boil it down rapidly, scraping up the coagulated pan juices, until reduced almost to a syrup. Off heat, swirl the butter by halftablespoons into the sauce until it is absorbed. Pour the sauce over the hamburgers and serve.