Good Burgers with Tartare-Like Seasonings
It bugs me when people call things tartares or seviches or sashimi when they're cooked; it's just the sort of prejudice you acquire when you eat out as much as I do. To that end I'm not calling these "Steak Tartare Burgers," but you might-they're actually burgers made with top quality beef and classic steak tartare seasonings.
I came up with this recipe to counter Kerry's Asian-accented steak tartare, trying to use equally strong but perhaps more familiar European flavorings and choosing to cook the beef for two reasons: one, not everyone wants to eat absolutely raw meat; and two, that's what makes it a burger.
These are good with no more than lemon juice, but of course you can add typical burger condiments like pickles, red onion, mustard, and ketchup.
1 medium onion
1/2 cup fresh parsley leaves
4 anchovy fillets, or to taste
1/4 cup capers
Dash Tabasco or other hot sauce
Dash Worcestershire sauce
1 1/2 pounds prime beef, like tenderloin or sirloin
Salt and black pepper
Small hamburger buns or dinner rolls
Fresh lemon juice
1. Combine the onion, parsley, anchovies, capers, Tabasco, and Worcestershire in the work bowl of a food processor and pulse them until chopped to a relatively even consistency. Then add the beef, season with a little salt and pepper, and pulse on and off again until you achieve a coarsely chopped texture. Taste and adjust the seasoning.
2. Preheat a non-stick pan or well-seasoned skillet over medium-high heat for a minute or two while you form patties from the ground meat mixture. Cook the burgers for 2 to 2 1/2 minutes a side in the pan without any additional fat, until they have a light brown crust but are still quite rare in the middle.
3. Transfer the burgers to a plate or cutting board and let them rest for a minute while you split the buns and prepare any condiments you want to serve them with. Season with an additional pinch of salt and a
squeeze of lemon juice, build your burgers, and serve.