Entree: France – Steak haché (minced beef patty)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Additional 2 min

Total 30 min

Ingredients

- 1.5 lb (680 g) ground beef, formed into 4 patties, approx. 6 oz (170 g) each
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 4 oz (115 g) Emmental or Gruyère cheese, sliced or grated (optional)
- 2 tbsp (30 ml) water
- salt, to taste
- black pepper, to taste

Instructions

1. Step 1 Combine ground beef into a single mass and gently form into 4 even patties, about 6 oz (170 g) each; do not overwork the meat. Season both sides of each patty with salt, to taste, and black pepper, to taste.
2. Step 2 Heat a heavy skillet over medium-high heat until hot. Place the patties in the dry skillet; cook undisturbed until a brown crust forms, about 3–4 minutes per side for medium (longer for well done). If much fat renders, tilt the pan and spoon off excess or leave to baste the patties.
3. Step 3 Remove the patties to a warm plate and tent loosely with foil. In the same skillet add the sliced onion; reduce heat to medium. Cook the onion in the beef fat, stirring occasionally, until deeply softened and browned, about 8–12 minutes. If the pan becomes dry, add 1–2 tbsp (15–30 ml) water to deglaze and continue cooking.
4. Step 4 Return patties to the skillet nestling them among the onions; top each patty with cheese if using. Cover briefly just until cheese melts and patties finish cooking to desired doneness, about 1–2 minutes.
5. Step 5 Serve each patty topped with the caramelized onions and any accumulated juices from the pan. Adjust seasoning with salt, to taste, and black pepper, to taste.