Steak Tartare Burger

How to make Steak Tartare Burger Recipe - is a classic dish in which high-quality lean, raw beef is coarsely ground or minced and seasoned with salt, pepper, and herbs. It is often served mounded, with an indentation into which a raw egg is set. Eating raw beef is not for the squeamish. People either love it or they don’t. We love it. Here is our interpretation, in burger form. The exterior is lightly cooked, but the center remains raw so we think it’s particularly important to grind your own beef for this dish.

Ingredients:

1 pound (455 g) beef tenderloin (or ground tenderloin, from a trusted butcher)

1 tablespoon (15 g) minced dill pickles

1 tablespoon (10 g) minced red onion

1 tablespoon (4 g) minced fresh parsley leaves

3 tablespoons (45 ml) olive oil

1 teaspoon (5 ml) Worcestershire sauce

1 teaspoon (5 g) Dijon mustard

1/2 teaspoon (2.5 ml) Tabasco sauce

Oil, for cooking

Kosher salt to taste

4 quail eggs

8 slices brioche, toasted and buttered

Garnishes: Crème fraîche, American black caviar, Quick-Pickled Onions, capers, mesclun greens (optional)

Method:

Cut the tenderloin into slices and freeze until stiff but not frozen, about 45 minutes. Using the coarse grinder plate, grind the tenderloin according to the technique in chapter 1. Gently mix the ground beef with the pickles, onion, parsley, olive oil, Worcestershire sauce, mustard, and Tabasco.

Divide the meat into 4 even portions and shape into squares about 1-inch (2.5 cm) thick. Wrap each square in plastic and refrigerate for 1 hour.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Season the burgers with salt. Place on an oiled skillet and cook for 1 to 2 minutes. Flip the burgers and cook for 1 minute. Transfer to a platter to rest for 5 minutes. While the burgers are resting, crack the quail eggs into the skillet. Cook over medium heat for about 1 minute until the whites are set. Do not turn eggs over.

To serve: Place each steak patty on a slice of buttered brioche toast. Top with a quail egg. Arrange a second slice of toast on the side. Set garnishes on the table for guests to share. YIELD: 4 burgers

Steak Tartare Burger