Hamburger and Mayo

Episode 45



Biftek Hache a la Lyonnaise
(Ground Beef with Onions and Herbs)

¾ Cup finely minced onions
2 Tbsp Butter
1 ½ Lbs. lean ground beef
2 Tbsp Softened Butter
1 ½ Tsp Salt
1/8 Tsp Pepper
1/8 Tsp Thyme
1 Egg
½ Cup Flour spread on a plate
1 Tbsp Butter + 1 Tbsp Oil
½ Cup Beef stock
2-3 Tbsp Butter

Cook the onions slowly for about 10 minutes until very tender but not browned. Place in a mixing bowl.
Add the beef, butter, seasonings and egg to the onions in the mixing bowl and beat vigorously with wooden spoon to blend thoroughly. Form into patties ¾ inch thick. Cover with waxed paper and refrigerate until ready to use.

Just before sautéing meat, roll the patties lightly in the flour, shake off excess.
Place butter and oil in the skillet and set over moderate high heat. When you see butter foam begin to subside, indicating it is hot enough to sear the meat, saute’ the patties for 2 to 3 minutes or more depending on how well done you want your meat.
Arrange the burgers on a serving platter and keep warm while finishing the sauce.
Pour the fat out of skillet. Add the stock and boil it down rapidly, scraping up the coagulated pan juices, until is has reduced almost to a syrup. Off heat, swirl the butter by half tablespoons into the sauce until it is absorbed. Pour the sauce over the hamburgers and serve.
Makes 6 Burgers


3 Egg Yolks
1 Tbsp vinegar or lemon juice
½ Tsp Salt
¼ Tsp dry or prepared mustard
1 ½ to 2 ¼ cups Olive oil, salad oil or mixture of each.
2 Tbsp Boiling Water

Warm a bowl in hot water. Dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds.
The egg yolks are now ready to receive the oil, and while it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, it makes no difference as long as you beat constantly. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil. After 1/3 to ½ cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis is over. The beating arm may rest a moment.
Then beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with oil.
Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.
If the sauce is not used immediately, scrape it into a small bowl and cover it closely so a skin will not form on its surface.