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Recipe

Julia Child's Pan Fried Thin Burger

Ingredients

  • 1 tablespoon minced shallots
  • 1 teaspoon butter or mild olive oil
  • 1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat)
  • Salt
  • Freshly ground black pepper
  • 1 red onion, sliced very thin
  • 1 tomato, sliced thin
  • Iceberg lettuce leaves
  • Small whole pickles
  • Thin cheddar or Swiss cheese slices
  • Bacon strips, cooked crisp
  • Butter, at room temperature
  • Ketchup
  • Mayonnaise
  • Dijon mustard
  • Salsa
  • Potato chips

Directions

  • In a small saute pan, over high heat, saute the shallots in the butter until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by chopping and spreading the meat with light strokes of your chefs knife. Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick.
  • Toast the hamburger buns and distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they wish while you cook the burgers.
  • Lightly dust the surface of a large, hot saute pan, with salt. When the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto guests buns as quickly as possible so they can add their finishing touches.