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French Hamburgers


Thick and juicy, these burgers will have your mouth watering!

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Rate this recipe 3.9/5 (79 Votes)


  • 3/4 cup onion, minced
  • 2 tablespoon butter
  • 1 1/2 pound lean ground beef
  • 2 tablespoon butter, softened
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1 whole egg
  • 1/2 cup flour
  • 1 tablespoons butter
  • 1 tablespoons vegetable oil
  • 1/2 cup red wine, sherry, port or broth
  • 2 tablespoons butter


Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from


Step 1

Cook minced onion slowly for 10 minutes in butter, until tender, but not brown. Pour into a mixing bowl. Add the ground beef, additional butter, and seasonings to the onions and beat just until combined. Form into 4 patties, 3/4 inch thick. Cover with wax paper and chill several hours.

Just before cooking the patties, gently roll them in the flour. In a large, heavy frying pan, melt butter and oil, bring to a moderately high temperature and add patties. Sear them until they’re brown on both sides, then reduce heat until they’re done to your liking. This usually takes longer than I think, about 15 minutes.

Remove patties to a heated oven. Pour fat out of the pan and add sherry (or other wine), scraping up the pan juices, until it’s reduced to a thick syrup. Take off the heat and add the butter (allow butter to melt) and serve in a small pitcher to pour over the patties. I often poke holes in the top of each patty (with a fork) so the sauce will ooze down into the meat.

Note: the original recipe calls for red wine, white wine, vermouth or beef stock for the sauce. You can use either red wine, sherry or light port or even Madeira.

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