Go directly to recipe
It’s Summer (almost)! Paul, over at Writing at the Kitchen Table is have a Big Burger Ballyhoo to celebrate the season.
Wisconsin bar hamburgers! I remember them fondly! Well, actually, more than fondly. They were as close to perfect food as one could get.
I’m talking about the small town beer bar with a griddle (not a grill, but a big, flat piece of sheet metal that foods were fried on….in fat) in the back. The perfect hamburger was never frozen. It was made by the bartender, who, usually, was also the owner. He may or may not have ground his own hamburger. It was hand-pattied, (probably with unwashed hands) and slapped on a sizzling, hot grill. A couple of thick slabs of onion were fried along side. The onions were well-done, the beef rare. A slice of good old American cheese was put on top (nothing fancy here: no cheddar or Swiss or those other highfalutin’ cheeses). It was served with ketchup and mustard on the side and a pickle chip. No salad (lettuce and tomato) – that was for city-folk. The buns were slathered with butter and toasted on the griddle. When you bit in to it
grease juices ran down your chin. You can not make these at home – don’t know why. Oh yeah, you washed it down with a Pabst … maybe a Schlitz; definitely NOT a Miller Light!
My entry for Paul’s Ballyhoo is a reflection of my present rather than my past.
It has herbs in it. It’s cooked on charcoal.
It’s not served on a bun – but that’s mainly because France is not known for the quality – or existence, of it’s hamburger buns.
I have only one more comment before the recipe:
Paul (and anyone else) who makes this: The beef I get here is not as fatty as what I am used to working with. I added 1 tbs olive oil to the mix before I made the patties. I did not include that in the recipe.
French Burgers with Avocado Sauce
12 oz ground beef (350 gr mince)
1 tbs snipped fresh tarragon
1 tbs snipped fresh garlic chives or regular chives
1 tbs snipped fresh parsley
2 tbs capers
2 tbs breadcrumbs
3 tbs white wine
1 tsp capers
Snip herbs. Chop capers if large, otherwise leave whole. In medium bowl mix herbs, breadcrumbs, capers and wine. Add beef and mix well – hands work best. Shape into 3 – 4 patties. Cook on barbecue grill for 4 – 6 minutes per side or until done to your liking. A grill basket or pan works best. Serve with large dollop of Avocado Sauce and garnish with remaining capers. (or serve on buns if you like)
1 ripe avocado
1 tsp lemon juice
3 tbs Greek or plain yogurt (1.5 – 2 oz, 60ml)
1 tsp snipped fresh tarragon substitute 1/2 tsp dried
Remove avocado from shell and put into a medium bowl. Add lemon juice and mash with a fork. Then take a whisk and whisk until fluffy. Whisk in yogurt and tarragon.
With it some whole grain pasta tossed with browned butter and some more of the same herbs. (Wouldn’t get that in the bar either.)
We drank a Rosé with it. (I’m so ashamed…..)
Happy grilling or barbecuing or charcoaling!