BEEF TARTARE BURGER

By BobD

Ingredients

• 4 SERVINGS
• 1 1/2 pounds fatty sirloin or chuck, cut into 1-inch chunks
• 1 shallot
• 1 medium garlic clove
• 1 tablespoon capers
• 2 anchovy fillets (optional)
• 1/2 cup chopped parsley
• 1/2 teaspoon Tabasco sauce, or more to taste
• 2 teaspoons Worcestershire sauce
• Salt and pepper to taste
• Chopped medium-cooked egg, capers, whole anchovies, diced sweet white onion, chopped parsley and peeled lemon slices, to garnish (optional).

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

If grilling or broiling, heat should be medium-high and rack about 4 inches from fire.

Put beef, shallot, garlic, capers and anchovy, if using, into a food processor and pulse until coarsely ground — finer than chopped, but not much.

Put it into a bowl with parsley, Tabasco sauce and Worcestershire sauce, and sprinkle with salt and pepper. Mix gently, then taste and adjust seasoning.

Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.

To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness.

For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.

Garnish with chopped medium-cooked egg, capers, whole anchovies, diced sweet white onion, chopped parsley and peeled lemon slices.