Comments on: A French Burger http://www.sweetnapa.com/2006/03/26/a-french-burger.html In LA, but Still Exploring Desserts Fri, 05 Dec 2008 09:06:56 +0000 http://wordpress.org/?v=2.6 By: Tasting Spoons » Blog Archive » Bifteck Hache a la Lyonnaise - aka French Hamburgers http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-21240 Tasting Spoons » Blog Archive » Bifteck Hache a la Lyonnaise - aka French Hamburgers Sun, 02 Mar 2008 04:38:00 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-21240 [...] I also found the recipe on one of my favorite blogs, Sweet Napa. If you want to see what these French Hamburgers look like when finished, click on over to her blog [...] [...] I also found the recipe on one of my favorite blogs, Sweet Napa. If you want to see what these French Hamburgers look like when finished, click on over to her blog [...]

]]> By: Nina http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20759 Nina Thu, 03 Jan 2008 19:33:51 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20759 Glad to help another French Burger fan. I think I decreased the butter in this version, but I'm not sure by how much.... Glad to help another French Burger fan. I think I decreased the butter in this version, but I’m not sure by how much….

]]> By: martha http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20758 martha Thu, 03 Jan 2008 19:12:00 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20758 I lost this recipe over the years. Could never quite capture its essence without the original recipe. Thanks so much for publishing it! I lost this recipe over the years. Could never quite capture its essence without the original recipe. Thanks so much for publishing it!

]]> By: Nina http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20589 Nina Sat, 08 Dec 2007 03:40:30 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20589 Oh, nice -- mystery solved! That sounds very good. I'll have to try it like that. I discovered them just by leafing through Julia's book. I only made them that one time.... and I probably just had it with a side of peas! Oh, nice — mystery solved! That sounds very good. I’ll have to try it like that. I discovered them just by leafing through Julia’s book. I only made them that one time…. and I probably just had it with a side of peas!

]]> By: Leslie http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20556 Leslie Mon, 03 Dec 2007 20:37:48 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20556 Dear Nina, thanks for letting us sound on te topic of French hamburgers! We always ate them with a knife and fork, with a pile of white rice, and the sauce in a squat fat dark green gravy boat. (routinely you'd help yourself to more rice and gravy) In the '70s, usually with frozen vegetables on the side. My sister and I would fight--she was the green bean fan, I liked peas. As an adult, I sometimes make it with a side of peas and lettuce. How do you serve it, and how did you discover French hamburgers? Cheers, Leslie Dear Nina, thanks for letting us sound on te topic of French hamburgers! We always ate them with a knife and fork, with a pile of white rice, and the sauce in a squat fat dark green gravy boat. (routinely you’d help yourself to more rice and gravy) In the ’70s, usually with frozen vegetables on the side. My sister and I would fight–she was the green bean fan, I liked peas. As an adult, I sometimes make it with a side of peas and lettuce. How do you serve it, and how did you discover French hamburgers? Cheers, Leslie

]]> By: Nina http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20518 Nina Fri, 30 Nov 2007 09:58:56 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20518 Leslie, Scott & Glyn - I'm so happy that this burger has finally gotten the attention it deserves from such a lively group! :) This may be a silly question, but I still wonder -- how do you eat the burger itself??? On a bun or with a knife/fork? It seems like Scott matches it with rice... Leslie, Scott & Glyn - I’m so happy that this burger has finally gotten the attention it deserves from such a lively group! :)

This may be a silly question, but I still wonder — how do you eat the burger itself??? On a bun or with a knife/fork? It seems like Scott matches it with rice…

]]> By: Glyn http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20501 Glyn Wed, 28 Nov 2007 16:00:30 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20501 Dear Julia, Our affair has lasted for more than 40 years--indeed, since the publication of your Volume I in 1966, the year of the marriage to the love of my life. Admittedly, our relationship has not been without its bumps. Remember the Ile flottante, sinking like a new Atlantis into a sea of golden custard, and your Pithiviers transformed into Oxygen Tart when the filling re-emerged magically on the floor of the oven? Ah yes, but then there was your Bifteck Hâché à la Lyonnaise! Pages 301-302 of Volume I, obscured today by an unappetizing palimpsest of sauce stains, still stand as the mute witness to so many nightly tristes over the years. Alas, it now can be revealed that at times I went astray. On occasion, I have defiled your recipe with two tablespoons of sautéed pine nuts as an ephemeral variation, but that said, I have always come back to your basic text. My daugher Leslie who has recorded her thoughts above can attest to my fidelity. If any more resonant evidence could be found that good recipes make good memories, this would be the most emblematic of all your culinary texts. My heartfelt thanks from this side! Dear Julia,

Our affair has lasted for more than 40 years–indeed, since the publication of your Volume I in 1966, the year of the marriage to the love of my life. Admittedly, our relationship has not been without its bumps. Remember the Ile flottante, sinking like a new Atlantis into a sea of golden custard, and your Pithiviers transformed into Oxygen Tart when the filling re-emerged magically on the floor of the oven? Ah yes, but then there was your Bifteck Hâché à la Lyonnaise! Pages 301-302 of Volume I, obscured today by an unappetizing palimpsest of sauce stains, still stand as the mute witness to so many nightly tristes over the years. Alas, it now can be revealed that at times I went astray. On occasion, I have defiled your recipe with two tablespoons of sautéed pine nuts as an ephemeral variation, but that said, I have always come back to your basic text. My daugher Leslie who has recorded her thoughts above can attest to my fidelity. If any more resonant evidence could be found that good recipes make good memories, this would be the most emblematic of all your culinary texts. My heartfelt thanks from this side!

]]> By: Scott http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20489 Scott Tue, 27 Nov 2007 22:54:08 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20489 One of the best things about this recipe, in addition to the meat itself, is the miraculous sauce that's left, giving you the opportunity to drizzle its wine-infused, oniony fatness over a pile of white, fluffy rice. One of the best things about this recipe, in addition to the meat itself, is the miraculous sauce that’s left, giving you the opportunity to drizzle its wine-infused, oniony fatness over a pile of white, fluffy rice.

]]> By: Leslie http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20488 Leslie Tue, 27 Nov 2007 22:31:40 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-20488 My parents adored Julia Child's cookbooks and began making this dish in the '70s. Our family has eaten "French hamburgers" with great regularity since then. I've introduced this recipe to many friends who all love it. I use a palmful of fines herbes or herbes de provence in the burger. I deglaze with a cup of red wine, and then add a cup of beef bouillon. In fact, I'm going to rush home and make this recipe right now. My parents adored Julia Child’s cookbooks and began making this dish in the ’70s. Our family has eaten “French hamburgers” with great regularity since then. I’ve introduced this recipe to many friends who all love it. I use a palmful of fines herbes or herbes de provence in the burger. I deglaze with a cup of red wine, and then add a cup of beef bouillon. In fact, I’m going to rush home and make this recipe right now.

]]> By: Nina http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-15096 Nina Mon, 13 Aug 2007 18:49:33 +0000 http://www.sweetnapa.com/2006/03/26/a-french-burger.html#comment-15096 Carolyn - Cool, thank you! :) I'm so glad that you posted about it b/c I haven't come across much information about French Hamburgers... and I've always vaguely wondered who else has made them and how they serve them. I barely knew how to cook anything when I made these last year, so it was all new to me -- I remember debating whether or not to use a hamburger bun. :) I'll have to try them again with pasta, as you suggest -- you're right, the sauce would be perfect for that.  And funny -- this recipe also introduced me to thyme's virtues. :) Great post (and blog), btw. I love all the details! And I hope your foot heals soon! Carolyn - Cool, thank you! :)

I’m so glad that you posted about it b/c I haven’t come across much information about French Hamburgers… and I’ve always vaguely wondered who else has made them and how they serve them. I barely knew how to cook anything when I made these last year, so it was all new to me — I remember debating whether or not to use a hamburger bun. :) I’ll have to try them again with pasta, as you suggest — you’re right, the sauce would be perfect for that.  And funny — this recipe also introduced me to thyme’s virtues. :)
Great post (and blog), btw. I love all the details!

And I hope your foot heals soon!

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