Steak Haché, known as "The French Hamburger," is a burger without a bun. It's an iconic dish on French menus and a staple of family dinners. Quality meat is the key. A succulent dish is created by sauteing the meat in butter. Adding an egg to the burger is known as Steak à Cheval. It is worth knowing these simple recipes to add a twist to how you serve your burger, and they are convenient since they do not require buns or condiments.
Quality, fresh ground beef
Butter
Optional - 1 egg per burger
1. Form the meat into patties.
2. Melt the butter in a sauté pan over medium-high high heat. About 1-2 tablespoons of butter per a half pound of meat.
3. When the butter starts to bubble but is not browned, fry the meat in the hot butter for about 2 minutes, then flip and fry on the other side for about 2 minutes.
4. Reduce the heat to medium and flip the burgers again, cooking them for about two more minutes.
This dish's delicacy is that the meat's outer layer is seared and well cooked, and the inside is rare and soft. The more cooked the meat the drier it is and less tasty.
To make the dish Steak au Cheval, add a fried egg sunny side up to a steak haché burger.
