Gourmet Homemade Hamburger with Béarnaise Sauce
Gourmet Homemade Hamburger with Béarnaise Sauce
Michelin 3-Star Worthy: Elevate Your Burger with Authentic Béarnaise Sauce
Experience a culinary masterpiece with this homemade hamburger recipe, elevated by the classic French béarnaise sauce. This dish isn’t just a burger; it’s an immersion into French haute cuisine, teaching you the foundations of clarified butter, sabayon, and the iconic Béarnaise sauce. Prepare for a flavor journey that rivals the finest restaurants!
✨ For the Exquisite Béarnaise Sauce:- 0.5 shallot, finely minced
- 10g dry white wine
- 10g white wine vinegar or mild vinegar
- 1 egg yolk
- 100g unsalted butter, cubed
- 1 tsp fresh tarragon, chopped
- 10g crushed black peppercorns
🍔 For the Juicy Beef Patty:- 200g ground beef (preferably 20% fat)
- Salt, to taste
- Pinch of freshly ground black pepper
- 1 egg yolk
🌈 For the Toppings:- 1 burger bun
- 2 slices Cheddar cheese
- 1 knob unsalted butter
- 1 handful lettuce
- 0.5 onion, sliced
- Tomato slices (optional)
- 2 French cornichons
- 200g ground beef (preferably 20% fat)
- Salt, to taste
- Pinch of freshly ground black pepper
- 1 egg yolk
🌈 For the Toppings:- 1 burger bun
- 2 slices Cheddar cheese
- 1 knob unsalted butter
- 1 handful lettuce
- 0.5 onion, sliced
- Tomato slices (optional)
- 2 French cornichons
Cooking Instructions
Step 1
First, separate the egg yolks. You’ll need one for the béarnaise sauce and one for the beef patties. Keeping them distinct ensures the right texture for each component.
Step 2
Finely mince the shallot. This aromatic base is crucial for the depth of flavor in the béarnaise sauce.
Step 3
Slice the onion thickly. While any onion works, red onions add a beautiful color and slightly sweeter profile when caramelized. White onions are also perfectly fine.
Step 4
Prepare to clarify the butter. Gently melt the 100g of unsalted butter in a heatproof bowl set over a saucepan of simmering water (double boiler method). This gentle heat prevents scorching and ensures pure butterfat.
Step 5
As the butter melts, white solids will rise to the surface. Skim these off with a spoon and discard. Once the butter has fully melted and the solids removed, you can turn off the heat under the double boiler.
Step 6
Carefully pour the clear, golden butterfat into a separate clean container, leaving behind any milky sediment at the bottom of the original bowl. This clarified butter is the pure essence of butter.
Step 7
Now, let’s start the sabayon base. In a heavy-bottomed saucepan, combine the egg yolk for the sauce with 2 tablespoons of water.
Step 8
Place the saucepan over very low heat. Whisk constantly and gently. The goal is to cook the egg yolk without scrambling it. Continue whisking until the mixture thickens to a soft custard consistency. You can test this by running your finger through it; if the line holds briefly, it’s ready.
Step 9
Remove the saucepan from the heat. Gradually drizzle in the clarified butter, a little at a time, while whisking continuously. Ensure each addition of butter is fully incorporated before adding more. This gradual addition emulsifies the sauce, creating a smooth, luxurious texture. If you add too much butter at once, the sauce may break.
Step 10
In a separate small saucepan, combine the minced shallot, crushed black peppercorns, dry white wine, and vinegar. This aromatic reduction will add a wonderful tang.
Step 11
Simmer this mixture over low heat until most of the liquid has evaporated, leaving behind a concentrated, flavorful essence. Traditionally, a little liquid might remain, but for a robust burger sauce, reducing it further is ideal for better consistency.
Step 12
Stir in the chopped fresh tarragon. Its distinct aroma is key to the authentic béarnaise flavor. Mix well to combine.
Step 13
Gently whisk the concentrated shallot mixture into the prepared sabayon. Continue to whisk until everything is smoothly combined into a beautiful, creamy béarnaise sauce.
Step 14
For the patties: In a bowl, combine the ground beef, the remaining egg yolk, salt, and pepper. Mix gently with your hands until just combined; avoid overworking the meat. Form the mixture into patties about 3cm (just over 1 inch) thick. Uniform thickness ensures even cooking.
Step 15
Melt a knob of butter in a skillet over medium heat. Toast the cut sides of the burger buns until golden brown. While the buns are toasting, add the sliced onions to the same skillet and begin caramelizing them slowly, stirring occasionally.
Step 16
Increase the heat to medium-high. Place the beef patties in the hot skillet. Cook for 3-4 minutes per side for medium-rare, adjusting time for your desired doneness. Flip the patties and also flip the onions as they cook, ensuring they caramelize evenly. Once the onions are deeply browned and tender, remove them from the pan and set aside.
Step 17
Place the Cheddar cheese slices on top of the cooked patties. You can cover the pan briefly to help the cheese melt evenly and quickly.
Step 18
Assemble your masterpiece! Spread a generous amount of béarnaise sauce on the bottom half of the toasted bun. Layer with lettuce, the caramelized onions, and the cheese-topped beef patty. Add another dollop of béarnaise sauce on the patty, then top with optional tomato slices and cornichons. Finally, place the top half of the bun, also sauced, to complete your gourmet burger.
Step 19
Assembly Summary: Bottom Bun – Béarnaise Sauce – Lettuce – Caramelized Onions – Béarnaise Sauce – Beef Patty – Cheddar Cheese – Béarnaise Sauce – Top Bun. Following this order ensures a well-balanced and visually appealing burger.
