Julia Child’s Ground Beef Patties with Onions and Herbs (Bifteck Haché A La Lyonnaise)

This recipe for “Bifteck Haché A La Lyonnaise” from Julia Child elevates humble ground beef patties into a refined and incredibly flavorful dish. Tender, herb-infused beef patties are pan-fried to perfection and then bathed in a rich, simple pan sauce with fresh herbs. It’s a testament to how classic French techniques can transform everyday ingredients.

Julia Child’s Ground Beef Patties with Onions and Herbs (Bifteck Haché A La Lyonnaise)

Ingredients:

For the onions:

For the patties:

For the sauce:

Instructions:

1. Sauté Onions: In a large skillet over medium heat, add the 2 tablespoons of butter and the finely minced yellow onion. Cook slowly, stirring occasionally, until the onions are very soft and translucent but not browned, about 10 minutes. Transfer the cooked onions to a large mixing bowl and set aside to cool slightly.
2. Prepare Patty Mixture: To the mixing bowl with the sautéed onions, add the lean ground beef, 2 tablespoons of softened butter, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper, 1/8 teaspoon of thyme, and the egg. Using a wooden spoon, beat the mixture vigorously until all ingredients are thoroughly combined.
3. Form & Chill Patties: Form the beef mixture into patties, approximately 3/4 inch thick. Cover the patties and chill them in the refrigerator until you are ready to cook. This helps them hold their shape.
4. Flour Patties: When ready to cook, lightly roll each patty in 1/2 cup of flour spread on a plate, shaking off any excess flour.
5. Cook Patties: In a clean skillet (the same one used for the onions works well), heat the 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When the butter begins to foam and then subsides, indicating it’s hot enough, add the floured patties to the skillet. Sauté the patties to your desired doneness, about 2-3 minutes or more per side.
6. Keep Patties Warm: Transfer the cooked patties to a plate and keep them warm while you prepare the sauce.
7. Make Pan Sauce: Drain any excess fat from the skillet. Add your chosen liquid for the sauce (1/2 cup of beef stock, beef bouillon, dry white wine, dry white vermouth, red wine, or 1/4 cup of water if using water). Bring the liquid to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula (these bits add tremendous flavor). Let the liquid boil and reduce until it reaches an almost syrup-like consistency.
8. Finish Sauce & Serve: Turn off the heat. Add the 2-3 tablespoons of softened butter to the sauce, adding it about 1/2 tablespoon at a time. Swirl the pan to melt the butter into the sauce. Finally, stir in the 2 tablespoons of minced green herbs. Spoon the rich pan sauce over the hamburger patties and serve immediately.