Beef Tartare Burger

Page: www.nytimes.com/2010/05/26/dining/26minirex2.html

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

My wife and I had the same reaction to this burger - it's a kick-ass mini-meatloaf. It's heady with parsley, capers, and onion, and had a great burger char on the outside. The recommendation to use a coarse grind for burger meat is a good one - it makes the meat distinctly more beefy, although I feel like I lost some classic American "burger-ness". I found it could do with a little more salt and spice - but a squeeze of lemon juice and a shot of hot sauce definitely makes it a recipe to return to.

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