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Absolutely! Here’s a rich and inviting article for the classic French recipe:
Julia Child’s Ground Beef Patties with Onions and Herbs (Bifteck Haché à la Lyonnaise): A French Bistro Favorite Made Simple
When it comes to timeless comfort food with a touch of sophistication, few do it better than Julia Child. Her take on classic French cuisine is both accessible and elegant, and her Bifteck Haché à la Lyonnaise—or Ground Beef Patties with Onions and Herbs—is no exception.
This humble yet flavorful dish transforms simple ingredients into something utterly satisfying. Imagine perfectly seared beef patties infused with fresh herbs, served with soft, caramelized onions and a luscious pan sauce. It’s like a French bistro in your own kitchen.
Let’s dive into this delicious classic, just the way Julia intended.
🇫🇷 What Is Bifteck Haché à la Lyonnaise?
Translated simply as “minced steak in the Lyonnaise style,” this dish is a nod to Lyon, France—a city known for its robust, home-style cooking. Think of it as France’s answer to the hamburger, but with more flavor, finesse, and soul.
Julia Child’s version, as featured in her iconic Mastering the Art of French Cooking, is a masterclass in how to elevate ground beef with just a few thoughtful additions.
📝 Ingredients
Here’s what you’ll need to make about 4 patties:
- 1 lb (450g) ground beef (80/20 is ideal for flavor and moisture)
- 1 small yellow onion, finely minced
- 1 tablespoon butter or olive oil (for softening the onions)
- 1 egg
- 1–2 tablespoons chopped fresh parsley
- ½ teaspoon thyme (fresh or dried)
- Salt and freshly ground black pepper, to taste
- 2–3 tablespoons breadcrumbs (optional, for binding)
- Butter and oil, for cooking
👩🍳 How to Make It – Step by Step
1. Soften the Onions
In a small skillet, heat 1 tablespoon of butter over medium heat. Add the finely minced onions and cook slowly for 5–7 minutes until soft and translucent—not browned. Set aside to cool slightly.
2. Mix the Patties
In a mixing bowl, combine the ground beef, softened onions, egg, parsley, thyme, salt, pepper, and breadcrumbs (if using). Mix gently with your hands—just until combined. Don’t overwork the mixture or the patties will be dense.
3. Form and Rest
Shape into 4 round patties about ¾-inch thick. Place them on a plate, cover, and refrigerate for 15–30 minutes. This helps them hold their shape during cooking.
4. Sear the Patties
Heat a mixture of butter and oil in a skillet over medium-high heat. Add the patties and sear for about 3–4 minutes per side, or until browned on the outside and cooked to your desired doneness inside. Remove and keep warm.
5. Deglaze the Pan (Optional But Delicious)
Pour off excess fat. Add a splash of beef stock, wine, or water to the pan to deglaze. Scrape up the browned bits and reduce slightly to create a flavorful sauce. Swirl in a pat of butter at the end for a velvety finish.
