Café Salle Pleyel Hamburger

I seem to start all my Friday posts with the same disclaimer…mostly involving me  making only a small portion of the week’s recipe and advising you not to trust my family’s judgment of a dish as their palates are wacky.  This week I had my doubts as well so I made one quarter of the recipe…just one jazzed up burger for me.  When I make dishes with capers or sun-dried tomatoes, I see a little pile of the offending ingredients off to the side of hubby’s plate.  So making burgers with the addition of a flavorful puree of tarragon, parsley, capers, and sun-dried tomatoes would not appeal to the big guy.  But, let me tell you, these were incredible!  This is a recipe worth serving to company…even the simple onion relish was delicious.  Made from a minced onion cooked in water with a pat of butter, ground coriander, salt and pepper, I  didn’t have high expectations….but man, was I wrong.  This was one great burger.

I grilled these over fiery charcoal…and served mine with a juicy slice of a garden heirloom tomato and leaf lettuce.  I left out the cornichons in the burger mix…and the dill pickles for serving.  Best burger of the summer.  Thanks, Dorie!

You can find this recipe in Around My French Table or in the New York Times.