Burgers Cafe Salle Pleyel Recipes

CAFé SALLE PLEYEL BURGER

Café Salle Pleyel Burger image

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

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

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

CAFé SALLE PLEYEL BURGER

Café Salle Pleyel Burger image

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

Ingredients

1 medium red onion, finely chopped
1 tablespoon unsalted butter
1 teaspoon ground coriander
Salt and freshly ground black pepper
1/3 cup oil-packed, sun-dried tomatoes (2.5 ounces), drained and chopped
1/4 cup drained capers (1.5 ounces)
6 cornichons
1/4 cup tarragon leaves
1/2 cup flat parsley leaves
1 1/2 pounds ground sirloin, chuck or mix
1 tablespoon olive oil
2 ounces Parmesan cheese, thinly sliced with a vegetable peeler
4 large sesame-seed hamburger buns
2 dill pickles, thinly sliced lengthwise with a vegetable peeler

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

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