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 heat. About 1-2 tablespoons of butter per 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 the less tasty.
To make the dish Steak à Cheval, add a fried egg sunny side up to a steak haché burger.
