Café Salle Pleyel Burger Recipes
CAFé SALLE PLEYEL BURGER
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She's kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar.
Provided by Jane Sigal
Categories burgers, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
- Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
- 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.
- 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.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 6 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 1160 milligrams, Sugar 12 grams, TransFat 1 gram
CAFé SALLE PLEYEL BURGER
Make and share this Café Salle Pleyel Burger recipe from Food.com.
Provided by enigmused
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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. Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
- 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. 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.
Nutrition Facts : Calories 664.4, Fat 39.7, SaturatedFat 15.8, Cholesterol 134.1, Sodium 2393.3, Carbohydrate 32.4, Fiber 4.2, Sugar 6.3, Protein 44.3
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