Steak Tartare Burgers Recipes

STEAK TARTARE

Steps:

• Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
• Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
• Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
• With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

BEEF TARTARE BURGER

Steps:

• If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put beef, shallot, garlic, capers and anchovy, if using, into a food processor and pulse until coarsely ground - finer than chopped, but not much. Put it into a bowl with parsley, Tabasco sauce and Worcestershire sauce, and sprinkle with salt and pepper. Mix gently, then taste and adjust seasoning. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
• To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
• Garnish with chopped medium-cooked egg, capers, whole anchovies, diced sweet white onion, chopped parsley and peeled lemon slices.