Beef Tartare Burger Recipe

May 7, 2014 12:00 pm

Cook your steak tartare...just a little bit

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this beef tartare burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basic.

Reprinted with permission from The Essential New York Times Grilling Cookbook

Photo: The New York Times
Photo: The New York Times
Add anchovies, capers, garlic and shallots to your beef for a mouthwatering tartare-themed burger.
 
Servings: 4 burgers

Ingredients

1 1/2 pounds fatty sirloin or chuck, cut into 1-inch chunks
1 shallot, peeled
1 medium clove garlic, peeled
1 tablespoon capers
2 anchovy fillets, optional
1/2 cup fresh parsley, chopped
1/2 teaspoon tabasco sauce, or more to taste
2 teaspoons worcestershire sauce
Salt and pepper, to taste
Optional Garnishes
medium-cooked egg, chopped
capers
whole anchovies
sweet white onion, diced
fresh parsley, chopped
lemon slices, peeled
Directions: 
  1. The heat should be medium-high and grill rack about 4 inches from fire.
  2. Put beef, shallot, garlic, capers and anchovies, if using, in a food processor and pulse until coarsely ground—finer than chopped, but not much.
  3. Put it into a bowl with parsley, Tabasco sauce and Worcestershire sauce, and sprinkle with salt and pepper.
  4. Mix gently, then taste and adjust seasoning.
  5. Handling the meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
  6. Grill about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness.
  7. Garnish with chopped egg, capers, anchovies, onion, parsley and lemon if desired.

Find more tartares on Food Republic:

Level of Difficulty: 
Easy
Prep Time: 
30 minutes
Cooking Time: 
10 minutes
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