You can make a shallot sauce: after cooking some of the burgers in the frying pan, add a finely chopped shallot
, and cook it in the remaining fat 2 minutes. Then add a half glass of dry white wine, and boil while scraping the bottom of the pan with a wooden spatula
. Add 10 cl cream, allow to thick over a low heat. Use as a dressing on the meat in your burger.
You can also try this version of Janet Clark from Toronto who replaces the onion with a sachet of onion soup, and adds 2 or 3 tablespoons of oat flakes to the meat. Delicious.
One difference between us and our Canadian friends: their burgers are much thicker, about 1 cm or more.
Did you know it: Hamburger is not an american recipe originally, but a german one, from the people of Hambourg, the Hamburgers. They brought it to the USA.