Julia Child’s Ground Beef Patties
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Forget the bun—these are hamburgers, but elevated. Think savory, seasoned patties with a crisp crust, tender onions folded inside, and a buttery pan sauce that makes them feel more like bistro fare than backyard cookout. They’re simple, economical, and deeply flavorful—Julia Child’s way of turning ground beef into something special.
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The secret? Butter. Julia believed the best hamburgers start with lean beef, then gain richness from added fat like butter or even marrow. Combined with slow-cooked onions and herbs, the patties become tender, aromatic, and unforgettable.
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🥩 Julia Child’s French-Style Hamburgers
📝 Ingredients
| Component | Ingredient | Amount | Notes |
|---|---|---|---|
| Onions | Yellow onion, finely minced | ¾ cup | Cooked slowly in butter |
| Butter | 2 tbsp | For softening onions | |
| Patties | Lean ground beef | 1½ lbs | Julia recommends lean, freshly ground |
| Butter, softened | 2 tbsp | Adds richness | |
| Salt | 1½ tsp | Seasoning | |
| Black pepper | ⅛ tsp | Seasoning | |
| Thyme | ⅛ tsp | Herb flavor | |
| Egg | 1 | Binder | |
| Flour | ½ cup | For dredging patties | |
| Butter | 1 tbsp | For browning | |
| Oil | 1 tbsp | For browning | |
| Sauce | Beef stock, bouillon, dry white wine, vermouth, red wine, or water | ½ cup (or ¼ cup water) | Pan sauce base |
| Butter, softened | 2–3 tbsp | Swirled in at the end | |
| Fresh herbs (parsley, chives, tarragon, or chervil) | 2 tbsp, minced | For finishing sauce |
🔪 Preparation
- Cook the Onions
In a skillet, melt 2 tbsp butter over medium heat. Cook onions slowly for about 10 minutes until soft but not browned. Transfer to a mixing bowl. - Mix the Patties
Add beef, softened butter, salt, pepper, thyme, and egg to the onions. Beat vigorously with a wooden spoon until well combined. Form into ¾-inch patties. Chill until ready to cook. - Dredge & Brown
Lightly coat patties in flour, shaking off excess. Heat butter and oil in a skillet over medium-high heat until foamy. Sauté patties 2–3 minutes per side (or longer for desired doneness). Transfer to a warm plate. - Make the Sauce
Drain fat from skillet. Add chosen liquid (stock, wine, or water) and boil, scraping up browned bits. Reduce until syrupy. Off heat, swirl in butter and stir in herbs. - Serve
Spoon sauce over patties and serve immediately.
Julia herself put it best: “The French hamburger is an excellent and relatively economical main course for an informal party.”
