This burger contains all the ingredients found in the traditional recipe for steak tartare – with all the flavor and none of the health risks of the classic dish of raw chopped meat. Serve them with Roasted Potatoes and/or a great big salad. Ketchup is okay, but I prefer a squeeze of lemon or lime juice over the burgers.
Serves 6 to 8.
2½ pounds ground beef
1 small red onion, finely chopped (about 1 cup)
2 garlic cloves, finely chopped
¼ cup finely chopped fresh cilantro, basil, and Italian flat-leaf parsley leaves, combined
2 tablespoons capers, rinsed (if packed in salt), drained, and chopped
1 tablespoon plus 1 teaspoon Worcestershire sauce
1½ teaspoons Tabasco sauce
2 teaspoons Dijon mustard
Juice and grated zest of 1 lemon
1 teaspoon black pepper
1 teaspoon kosher salt
1. Place all ingredients except the salt in a large bowl and mix until combined. Divide the beef into 6 to 8 balls and form into patties. (You can cover and freeze the patties for up to 3 months.)
2. Sprinkle with salt. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for 30 seconds between additions. Cook until deeply browned, about 3 to 5 minutes on each side. Serve immediately.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)