Steak Tartare Burgers
Elevate your burger game with these luxurious Steak Tartare Burgers, a modern twist on the classic French delicacy. Made with finely chopped, high-quality beef like sirloin or tenderloin, these gourmet patties are infused with bold flavors from Dijon mustard, capers, cornichons, and fresh parsley. Lightly seared for a perfectly rare interior, the patties are nestled in buttery, golden-toasted brioche buns and finished with peppery arugula and crisp radish slices. With a quick 25-minute prep time and just 10 minutes to cook, this dish is a sophisticated yet approachable way to impress at your next dinner or casual gathering. Perfect for lovers of steak tartare and those craving refined burger recipes, this hybrid creation strikes a delightful balance between elegance and comfort food.
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Recipe Information
Ingredients
- 450 g high-quality beef (sirloin or tenderloin, finely chopped)
- 1 small, finely diced shallot
- 2 tbsp, finely chopped capers
- 3 small, finely chopped cornichons
- 2 tbsp, finely chopped parsley
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 large egg yolk
- 0.5 tsp (to taste) salt
- 0.25 tsp (freshly ground, to taste) black pepper
- 1 tbsp neutral cooking oil (such as grapeseed or vegetable oil)
- 4 whole brioche burger buns
- 1 tbsp, softened butter
- 1 cup arugula
- 4 thinly sliced radishes
Instructions
Start by finely chopping the high-quality beef with a sharp knife. Ensure the pieces are small but not a paste.
In a large mixing bowl, combine the chopped beef, shallot, capers, cornichons, parsley, Dijon mustard, Worcestershire sauce, and egg yolk.
Season with salt and freshly ground black pepper to taste. Gently mix all ingredients until well combined, being careful not to overwork the meat.
Shape the mixture into four evenly sized patties. They should be about 1/2 inch thick for easy searing while maintaining a rare interior.
Heat a heavy skillet or cast-iron pan over medium-high heat. Add the neutral cooking oil and let it get hot.
Sear the patties for 1-2 minutes per side or to your desired level of doneness, keeping in mind that steak tartare is traditionally served rare. Remove from heat and let the patties rest for a minute.
Meanwhile, split the brioche buns and spread a thin layer of softened butter on the cut sides. Toast the buns in a separate skillet or in the oven until golden brown.
Assemble the burgers by placing a handful of arugula on the bottom half of each toasted bun. Top with the seared steak tartare patty, a few slices of radish, and the top bun.
Serve immediately with a side of your choice, such as fries or a light salad.
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 4232 mg | 184% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 26.2 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 317 mg | 24% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
