I re-named this, because I knew I'd never remember the original name
"Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
have not had a chance to try these yet, but I have a feeling that once
I do, they'll be our regular burgers.


* Exported from MasterCook *

Butter Biurgers

Recipe By :Julia Child, et al
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup finely minced yellow onions
2 tablespoons butter
1 1/2 pounds lean ground beef
2 tablespoons softened butter
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1 egg
1/2 cup flour -- on a plate
1 tablespoon butter
1 tablespoon oil
1/2 cup beef stock, canned beef bouillon, dry white
wine, dry white vermouth, red wine, or 1/4 cup water
2 tablespoons soft butter -- up to 3 tablespoons

Cook the onions slowly in the butter for about 10 minutes until very
tender but not browned. Place in a mixing bowl.

Add the beef, butter, seasonings, and egg to the onions in the mixing
bowl and beat vigorously with a wooden spoon to blend thoroughly. Form
into patties 3/4 inch thick. Cover with waxed paper and refrigerate
until ready to use.

Just before sauteing, roll the patties lightly in the flour. Shake off
excess flour.

Place the butter and oil in the skillet, and set over moderately high
heat. When you see the butter foam begin to subside, indicating it is
hot enough to sear the meat, satué the patties for 2 to 3 minutes or
more on each side, depending on whether you like your hamburgers rare,
medium, or well done.

Arrange the hamburgers on a warm serving platter and keep warm for a
moment while finishing the sauce.

Pour the fat out of the skillet. Add the liquid and boil it down
rapidly, scraping up the coagulated pan juices, until it has reduced
almost to a syrup. Off heat, swirl the butter by half-tablespoons into
the sauce until it is absorbed. Pour the sauce over the hamburgers,
garnish with thyme leaves, and serve.

Cuisine:
"French"
Source:
"Adapted from Mastering the Art of French Cooking, Volume 1"
S(Website:
"http://www.sweetnapa.com/"

- - - - - - - - - - - - - - - - -


NOTES : Originally titled "Ground Beef with Onions and Herbs (Bifteck
Hache a la Lyonnaise)"

Damsel in dis Dress wrote:

> I re-named this, because I knew I'd never remember the original name
> "Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
> have not had a chance to try these yet, but I have a feeling that once
> I do, they'll be our regular burgers.

A variation she (Julia Child) did on one of her later PBS shows was to
put a walnut sized ball of herb butter in side a hamburger pattie and
then fry it up, she did the same thing with a bit of blue cheese inside
a hamburger pattie, and that's a superb treatment, but then im a blue
cheese addict

BTW, if pan frying (the above can be grilled), a splash and swirl of a
good, hearty Burgundy in the last minute or two of cooking is great with
either the butter or blue cheese.
--
JL

>
>
> * Exported from MasterCook *
>
> Butter Biurgers
>
> Recipe By :Julia Child, et al
> Serving Size : 6 Preparation Time :0:00
> Categories : Beef
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3/4 cup finely minced yellow onions
> 2 tablespoons butter
> 1 1/2 pounds lean ground beef
> 2 tablespoons softened butter
> 1 1/2 teaspoons salt
> 1/8 teaspoon pepper
> 1/8 teaspoon thyme
> 1 egg
> 1/2 cup flour -- on a plate
> 1 tablespoon butter
> 1 tablespoon oil
> 1/2 cup beef stock, canned beef bouillon, dry white
> wine, dry white vermouth, red wine, or 1/4 cup water
> 2 tablespoons soft butter -- up to 3 tablespoons
>
> Cook the onions slowly in the butter for about 10 minutes until very
> tender but not browned. Place in a mixing bowl.
>
> Add the beef, butter, seasonings, and egg to the onions in the mixing
> bowl and beat vigorously with a wooden spoon to blend thoroughly. Form
> into patties 3/4 inch thick. Cover with waxed paper and refrigerate
> until ready to use.
>
> Just before sauteing, roll the patties lightly in the flour. Shake off
> excess flour.
>
> Place the butter and oil in the skillet, and set over moderately high
> heat. When you see the butter foam begin to subside, indicating it is
> hot enough to sear the meat, satu� the patties for 2 to 3 minutes or
> more on each side, depending on whether you like your hamburgers rare,
> medium, or well done.
>
> Arrange the hamburgers on a warm serving platter and keep warm for a
> moment while finishing the sauce.
>
> Pour the fat out of the skillet. Add the liquid and boil it down
> rapidly, scraping up the coagulated pan juices, until it has reduced
> almost to a syrup. Off heat, swirl the butter by half-tablespoons into
> the sauce until it is absorbed. Pour the sauce over the hamburgers,
> garnish with thyme leaves, and serve.
>
> Cuisine:
> "French"
> Source:
> "Adapted from Mastering the Art of French Cooking, Volume 1"
> S(Website:
> "http://www.sweetnapa.com/"
>
> - - - - - - - - - - - - - - - - -
>
>
> NOTES : Originally titled "Ground Beef with Onions and Herbs (Bifteck
> Hache a la Lyonnaise)"

On Sat, 13 Dec 2008 14:42:05 -0800, Joseph Littleshoes
> wrote:

>Damsel in dis Dress wrote:
>
>> I re-named this, because I knew I'd never remember the original name
>> "Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
>> have not had a chance to try these yet, but I have a feeling that once
>> I do, they'll be our regular burgers.
>
>A variation she (Julia Child) did on one of her later PBS shows was to
>put a walnut sized ball of herb butter in side a hamburger pattie and
>then fry it up, she did the same thing with a bit of blue cheese inside
>a hamburger pattie, and that's a superb treatment, but then im a blue
>cheese addict
>
>BTW, if pan frying (the above can be grilled), a splash and swirl of a
>good, hearty Burgundy in the last minute or two of cooking is great with
>either the butter or blue cheese.

A bit of bleu cheese? How about a lot! <eg> We've been doing that
for years. Make a well, fill it with the cheese, and top it with a
smaller patty.

A picture is worth a thousand words.

http://i36.tinypic.com/2z4h18g.jpg

Lou

On Sat, 13 Dec 2008 14:42:05 -0800, Joseph Littleshoes
> wrote:

>A variation she (Julia Child) did on one of her later PBS shows was to
>put a walnut sized ball of herb butter in side a hamburger pattie and
>then fry it up, she did the same thing with a bit of blue cheese inside
>a hamburger pattie, and that's a superb treatment, but then im a blue
>cheese addict
>
>BTW, if pan frying (the above can be grilled), a splash and swirl of a
>good, hearty Burgundy in the last minute or two of cooking is great with
>either the butter or blue cheese.

Thanks so much! That sounds decadent!

Carol

Damsel in dis Dress wrote:

> I re-named this, because I knew I'd never remember the original name
> "Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
> have not had a chance to try these yet, but I have a feeling that once
> I do, they'll be our regular burgers.
>
>
> * Exported from MasterCook *
>
> Butter Biurgers
>
> Recipe By :Julia Child, et al
> Serving Size : 6 Preparation Time :0:00
> Categories : Beef
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3/4 cup finely minced yellow onions
> 2 tablespoons butter
> 1 1/2 pounds lean ground beef
> 2 tablespoons softened butter
> 1 1/2 teaspoons salt
> 1/8 teaspoon pepper
> 1/8 teaspoon thyme
> 1 egg
> 1/2 cup flour -- on a plate
> 1 tablespoon butter
> 1 tablespoon oil
> 1/2 cup beef stock, canned beef bouillon, dry white
> wine, dry white vermouth, red wine, or 1/4 cup water
> 2 tablespoons soft butter -- up to 3 tablespoons
>
> Cook the onions slowly in the butter for about 10 minutes until very
> tender but not browned. Place in a mixing bowl.
>
> Add the beef, butter, seasonings, and egg to the onions in the mixing
> bowl and beat vigorously with a wooden spoon to blend thoroughly. Form
> into patties 3/4 inch thick. Cover with waxed paper and refrigerate
> until ready to use.
>
> Just before sauteing, roll the patties lightly in the flour. Shake off
> excess flour.
>
> Place the butter and oil in the skillet, and set over moderately high
> heat. When you see the butter foam begin to subside, indicating it is
> hot enough to sear the meat, satué the patties for 2 to 3 minutes or
> more on each side, depending on whether you like your hamburgers rare,
> medium, or well done.
>
> Arrange the hamburgers on a warm serving platter and keep warm for a
> moment while finishing the sauce.
>
> Pour the fat out of the skillet. Add the liquid and boil it down
> rapidly, scraping up the coagulated pan juices, until it has reduced
> almost to a syrup. Off heat, swirl the butter by half-tablespoons into
> the sauce until it is absorbed. Pour the sauce over the hamburgers,
> garnish with thyme leaves, and serve.


Sounds wonderful!

When I find an extremely good deal on the very low-fat ground beef I mix
in a handful of finely shredded cheese before shaping it into patties.

Lou Decruss wrote:

> On Sat, 13 Dec 2008 14:42:05 -0800, Joseph Littleshoes
> > wrote:

> > A variation she (Julia Child) did on one of her later PBS shows was
> > to put a walnut sized ball of herb butter in side a hamburger
> > pattie and then fry it up, she did the same thing with a bit of
> > blue cheese inside a hamburger pattie, and that's a superb
> > treatment, but then im a blue cheese addict

> A bit of bleu cheese? How about a lot! <eg> We've been doing that
> for years. Make a well, fill it with the cheese, and top it with a
> smaller patty.

Not for me. I like my burgers medium-rare or rarer, and stuff that
needs to melt inside won't cut it.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Lou Decruss wrote:

> On Sat, 13 Dec 2008 14:42:05 -0800, Joseph Littleshoes
> > wrote:
>
>
>>Damsel in dis Dress wrote:
>>
>>
>>>I re-named this, because I knew I'd never remember the original name
>>>"Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
>>>have not had a chance to try these yet, but I have a feeling that once
>>>I do, they'll be our regular burgers.
>>
>>A variation she (Julia Child) did on one of her later PBS shows was to
>>put a walnut sized ball of herb butter in side a hamburger pattie and
>>then fry it up, she did the same thing with a bit of blue cheese inside
>>a hamburger pattie, and that's a superb treatment, but then im a blue
>>cheese addict
>>
>>BTW, if pan frying (the above can be grilled), a splash and swirl of a
>>good, hearty Burgundy in the last minute or two of cooking is great with
>>either the butter or blue cheese.
>
>
> A bit of bleu cheese? How about a lot! <eg> We've been doing that
> for years. Make a well, fill it with the cheese, and top it with a
> smaller patty.
>
> A picture is worth a thousand words.
>
> http://i36.tinypic.com/2z4h18g.jpg
>
> Lou

Well....i didn't want to scare anybody, and im lucky if the blue cheese
makes it home from the store.
--
JL

"Damsel in dis Dress" > wrote in message
...
>I re-named this, because I knew I'd never remember the original name
> "Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
> have not had a chance to try these yet, but I have a feeling that once
> I do, they'll be our regular burgers.
>
>
> * Exported from MasterCook *
>
> Butter Biurgers
>
> Recipe By :Julia Child, et al
> Serving Size : 6 Preparation Time :0:00
> Categories : Beef
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3/4 cup finely minced yellow onions
> 2 tablespoons butter
> 1 1/2 pounds lean ground beef
> 2 tablespoons softened butter
> 1 1/2 teaspoons salt
> 1/8 teaspoon pepper
> 1/8 teaspoon thyme
> 1 egg
> 1/2 cup flour -- on a plate
> 1 tablespoon butter
> 1 tablespoon oil
> 1/2 cup beef stock, canned beef bouillon, dry white
> wine, dry white vermouth, red wine, or 1/4 cup water
> 2 tablespoons soft butter -- up to 3 tablespoons
>
> Cook the onions slowly in the butter for about 10 minutes until very
> tender but not browned. Place in a mixing bowl.
>
> Add the beef, butter, seasonings, and egg to the onions in the mixing
> bowl and beat vigorously with a wooden spoon to blend thoroughly. Form
> into patties 3/4 inch thick. Cover with waxed paper and refrigerate
> until ready to use.
>
> Just before sauteing, roll the patties lightly in the flour. Shake off
> excess flour.
>
> Place the butter and oil in the skillet, and set over moderately high
> heat. When you see the butter foam begin to subside, indicating it is
> hot enough to sear the meat, satué the patties for 2 to 3 minutes or
> more on each side, depending on whether you like your hamburgers rare,
> medium, or well done.
>
> Arrange the hamburgers on a warm serving platter and keep warm for a
> moment while finishing the sauce.
>
> Pour the fat out of the skillet. Add the liquid and boil it down
> rapidly, scraping up the coagulated pan juices, until it has reduced
> almost to a syrup. Off heat, swirl the butter by half-tablespoons into
> the sauce until it is absorbed. Pour the sauce over the hamburgers,
> garnish with thyme leaves, and serve.
>
> Cuisine:
> "French"
> Source:
> "Adapted from Mastering the Art of French Cooking, Volume 1"
> S(Website:
> "http://www.sweetnapa.com/"
>
> - - - - - - - - - - - - - - - - -
>
>
> NOTES : Originally titled "Ground Beef with Onions and Herbs (Bifteck
> Hache a la Lyonnaise)"


All that butter, why not just call them Paula Deen on a Bun.
-ginny

On Sat 13 Dec 2008 08:09:56p, Virginia Tadrzynski told us...

>
> "Damsel in dis Dress" > wrote in message
> ...
>>I re-named this, because I knew I'd never remember the original name
>> "Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
>> have not had a chance to try these yet, but I have a feeling that once
>> I do, they'll be our regular burgers.
>>
>>
>> * Exported from MasterCook *
>>
>> Butter Biurgers
>>
>> Recipe By :Julia Child, et al
>> Serving Size : 6 Preparation Time :0:00
>> Categories : Beef
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 3/4 cup finely minced yellow onions
>> 2 tablespoons butter
>> 1 1/2 pounds lean ground beef
>> 2 tablespoons softened butter
>> 1 1/2 teaspoons salt
>> 1/8 teaspoon pepper
>> 1/8 teaspoon thyme
>> 1 egg
>> 1/2 cup flour -- on a plate
>> 1 tablespoon butter
>> 1 tablespoon oil
>> 1/2 cup beef stock, canned beef bouillon, dry white
>> wine, dry white vermouth, red wine, or 1/4 cup water
>> 2 tablespoons soft butter -- up to 3 tablespoons
>>
>> Cook the onions slowly in the butter for about 10 minutes until very
>> tender but not browned. Place in a mixing bowl.
>>
>> Add the beef, butter, seasonings, and egg to the onions in the mixing
>> bowl and beat vigorously with a wooden spoon to blend thoroughly. Form
>> into patties 3/4 inch thick. Cover with waxed paper and refrigerate
>> until ready to use.
>>
>> Just before sauteing, roll the patties lightly in the flour. Shake off
>> excess flour.
>>
>> Place the butter and oil in the skillet, and set over moderately high
>> heat. When you see the butter foam begin to subside, indicating it is
>> hot enough to sear the meat, satué the patties for 2 to 3 minutes or
>> more on each side, depending on whether you like your hamburgers rare,
>> medium, or well done.
>>
>> Arrange the hamburgers on a warm serving platter and keep warm for a
>> moment while finishing the sauce.
>>
>> Pour the fat out of the skillet. Add the liquid and boil it down
>> rapidly, scraping up the coagulated pan juices, until it has reduced
>> almost to a syrup. Off heat, swirl the butter by half-tablespoons into
>> the sauce until it is absorbed. Pour the sauce over the hamburgers,
>> garnish with thyme leaves, and serve.
>>
>> Cuisine:
>> "French"
>> Source:
>> "Adapted from Mastering the Art of French Cooking, Volume 1"
>> S(Website:
>> "http://www.sweetnapa.com/"
>>
>> - - - - - - - - - - - - - - - - -
>>
>>
>> NOTES : Originally titled "Ground Beef with Onions and Herbs (Bifteck
>> Hache a la Lyonnaise)"
>
>
> All that butter, why not just call them Paula Deen on a Bun.
> -ginny
>
>
>

Because that would be pig fat, not butter. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 4dys 3hrs 43mins
************************************************** **********************
If your attack is going well, then it's an ambush.
************************************************** **********************

On Sun, 14 Dec 2008 03:18:18 GMT, Wayne Boatwright
> wrote:

>On Sat 13 Dec 2008 08:09:56p, Virginia Tadrzynski told us...
>
>> All that butter, why not just call them Paula Deen on a Bun.
>> -ginny
>
>Because that would be pig fat, not butter. :-)

That was unkind.

On Sat 13 Dec 2008 08:22:50p, Damsel in dis Dress told us...

> On Sun, 14 Dec 2008 03:18:18 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 13 Dec 2008 08:09:56p, Virginia Tadrzynski told us...
>>
>>> All that butter, why not just call them Paula Deen on a Bun.
>>> -ginny
>>
>>Because that would be pig fat, not butter. :-)
>
> That was unkind.
>
I know. Sometimes I'm bad, Carol. :-(

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 4dys 3hrs 36mins
************************************************** **********************
Don't worry about who you step on when you're on the way up if you
don't plan on coming down.
************************************************** **********************

On Sun, 14 Dec 2008 03:24:56 GMT, Wayne Boatwright
> wrote:

>On Sat 13 Dec 2008 08:22:50p, Damsel in dis Dress told us...
>
>> On Sun, 14 Dec 2008 03:18:18 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sat 13 Dec 2008 08:09:56p, Virginia Tadrzynski told us...
>>>
>>>> All that butter, why not just call them Paula Deen on a Bun.
>>>> -ginny
>>>
>>>Because that would be pig fat, not butter. :-)
>>
>> That was unkind.
>>
>I know. Sometimes I'm bad, Carol. :-(

<getting the paddle out>

James Beard had a burger technique that involved you take
the raw burger patty and assemble it into a heavily buttered
bun, and place the whole things on a charcoal grill for
a short length of time. He asserted the result is amazingly
good (although you have to prefer very rare burgers for this
approach). I've never tried it myself.

Steve

On Sat 13 Dec 2008 08:27:57p, Damsel in dis Dress told us...

> On Sun, 14 Dec 2008 03:24:56 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 13 Dec 2008 08:22:50p, Damsel in dis Dress told us...
>>
>>> On Sun, 14 Dec 2008 03:18:18 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Sat 13 Dec 2008 08:09:56p, Virginia Tadrzynski told us...
>>>>
>>>>> All that butter, why not just call them Paula Deen on a Bun.
>>>>> -ginny
>>>>
>>>>Because that would be pig fat, not butter. :-)
>>>
>>> That was unkind.
>>>
>>I know. Sometimes I'm bad, Carol. :-(
>
> <getting the paddle out>
>

<running out the door and down the street>

BTW, I gotta make these burgers!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 4dys 3hrs 30mins
************************************************** **********************
How come wrong numbers are never busy?
************************************************** **********************

On Sun, 14 Dec 2008 03:31:36 GMT, Wayne Boatwright
> wrote:

>On Sat 13 Dec 2008 08:27:57p, Damsel in dis Dress told us...
>
>> On Sun, 14 Dec 2008 03:24:56 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sat 13 Dec 2008 08:22:50p, Damsel in dis Dress told us...
>>>
>>>> On Sun, 14 Dec 2008 03:18:18 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>On Sat 13 Dec 2008 08:09:56p, Virginia Tadrzynski told us...
>>>>>
>>>>>> All that butter, why not just call them Paula Deen on a Bun.
>>>>>> -ginny
>>>>>
>>>>>Because that would be pig fat, not butter. :-)
>>>>
>>>> That was unkind.
>>>>
>>>I know. Sometimes I'm bad, Carol. :-(
>>
>> <getting the paddle out>
>
><running out the door and down the street>

No fair! I have bad knees and can't run very fast! <HURLING the
paddle at Wayne>

>BTW, I gotta make these burgers!

Me too. Thyme, butter ... doesn't get much better!

Carol

On Sat 13 Dec 2008 08:33:32p, Damsel in dis Dress told us...

> On Sun, 14 Dec 2008 03:31:36 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 13 Dec 2008 08:27:57p, Damsel in dis Dress told us...
>>
>>> On Sun, 14 Dec 2008 03:24:56 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Sat 13 Dec 2008 08:22:50p, Damsel in dis Dress told us...
>>>>
>>>>> On Sun, 14 Dec 2008 03:18:18 GMT, Wayne Boatwright
>>>>> > wrote:
>>>>>
>>>>>>On Sat 13 Dec 2008 08:09:56p, Virginia Tadrzynski told us...
>>>>>>
>>>>>>> All that butter, why not just call them Paula Deen on a Bun.
>>>>>>> -ginny
>>>>>>
>>>>>>Because that would be pig fat, not butter. :-)
>>>>>
>>>>> That was unkind.
>>>>>
>>>>I know. Sometimes I'm bad, Carol. :-(
>>>
>>> <getting the paddle out>
>>
>><running out the door and down the street>
>
> No fair! I have bad knees and can't run very fast! <HURLING the
> paddle at Wayne>

See, I knew that. I'm no fool!

>
>>BTW, I gotta make these burgers!
>
> Me too. Thyme, butter ... doesn't get much better!

Agreed!


> Carol
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 4dys 3hrs 17mins
************************************************** **********************
'Look! It's big fat Scotty from Star Trek!' - Yakko Warner
************************************************** **********************

Damsel in dis Dress > wrote:

> Butter Biurgers
>
> Recipe By :Julia Child, et al
[snip]
> Cook the onions slowly in the butter for about 10 minutes until very
> tender but not browned. Place in a mixing bowl.
>
> Add the beef, butter, seasonings, and egg to the onions in the mixing
> bowl and beat vigorously with a wooden spoon to blend thoroughly. Form
> into patties 3/4 inch thick. Cover with waxed paper and refrigerate
> until ready to use.

It is a form of rissoles. I do not think it is a very good idea to
"beat vigorously" all the ingredients together - it makes for a pasty
(and sometimes tough) texture. Much better is to put the meat through
the grinder, adding gradually the other ingredients little-by-little.
You won't have to do much mixing afterwards and the texture will be a
lot nicer.

Bubba

On Sun, 14 Dec 2008 06:13:23 +0100, (Victor Sack)
wrote:

>Damsel in dis Dress > wrote:
>
>> Butter Biurgers
>>
>> Recipe By :Julia Child, et al
>[snip]
>> Cook the onions slowly in the butter for about 10 minutes until very
>> tender but not browned. Place in a mixing bowl.
>>
>> Add the beef, butter, seasonings, and egg to the onions in the mixing
>> bowl and beat vigorously with a wooden spoon to blend thoroughly. Form
>> into patties 3/4 inch thick. Cover with waxed paper and refrigerate
>> until ready to use.
>
>It is a form of rissoles. I do not think it is a very good idea to
>"beat vigorously" all the ingredients together - it makes for a pasty
>(and sometimes tough) texture. Much better is to put the meat through
>the grinder, adding gradually the other ingredients little-by-little.
>You won't have to do much mixing afterwards and the texture will be a
>lot nicer.

Thanks for the advice. And I just happen to have a fantastic meat
grinder at my disposal.

Carol

Damsel in dis Dress > wrote in
:

> <getting the paddle out>

Ping Pong at this time of night?

--

The beet goes on -Alan

On Sun 14 Dec 2008 12:03:41a, hahabogus told us...

> Damsel in dis Dress > wrote in
> :
>
>> <getting the paddle out>
>
> Ping Pong at this time of night?
>

No, she just doesn't want to be up the creek without one.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/14(XIV)/08(MMVIII)
************************************************** **********************
Today is: Third Sunday of Advent
Countdown till Christmas Day
1wks 3dys 23hrs 54mins
************************************************** **********************
A book is never finished; it's abandoned. --Gene Fowler
************************************************** **********************

"Wayne Boatwright" > wrote in message
.247...
> On Sun 14 Dec 2008 12:03:41a, hahabogus told us...
>
>> Damsel in dis Dress > wrote in
>> :
>>
>>> <getting the paddle out>
>>
>> Ping Pong at this time of night?
>>
>
> No, she just doesn't want to be up the creek without one.
>
> --
> Wayne Boatwright


Damn, I thought it was going to turn into a thread about B & D. Anyone
bring the ropes?

On Sun, 14 Dec 2008 07:07:10 GMT, Wayne Boatwright
> wrote:

>On Sun 14 Dec 2008 12:03:41a, hahabogus told us...
>
>> Damsel in dis Dress > wrote in
>> :
>>
>>> <getting the paddle out>
>>
>> Ping Pong at this time of night?
>>
>
>No, she just doesn't want to be up the creek without one.

You may now come over and clean the coffee off my monitor. ;-)

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/11

In article >,
hahabogus > wrote:

> Damsel in dis Dress > wrote in
> :
>
> > <getting the paddle out>
>
> Ping Pong at this time of night?

You can call it whatever you want, I guess.

There *are* balls involved, after all!

:-)

--
Dan Abel
Petaluma, California USA

Damsel in dis Dress wrote:
>
> I re-named this, because I knew I'd never remember the original name
> "Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
> have not had a chance to try these yet, but I have a feeling that once
> I do, they'll be our regular burgers.


LOL. That's pretty much the only sort of burger we ever had in our
family (back when we ate beef that is). Still use the same method for
pork or chicken burgers. An unseasoned cooked meat patty of any sort
never was put on the table.


>
> * Exported from MasterCook *
>
> Butter Biurgers
>
> Recipe By :Julia Child, et al
> Serving Size : 6 Preparation Time :0:00
> Categories : Beef
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3/4 cup finely minced yellow onions
> 2 tablespoons butter
> 1 1/2 pounds lean ground beef
> 2 tablespoons softened butter
> 1 1/2 teaspoons salt
> 1/8 teaspoon pepper
> 1/8 teaspoon thyme
> 1 egg
> 1/2 cup flour -- on a plate
> 1 tablespoon butter
> 1 tablespoon oil
> 1/2 cup beef stock, canned beef bouillon, dry white
> wine, dry white vermouth, red wine, or 1/4 cup water
> 2 tablespoons soft butter -- up to 3 tablespoons
>
> Cook the onions slowly in the butter for about 10 minutes until very
> tender but not browned. Place in a mixing bowl.
>
> Add the beef, butter, seasonings, and egg to the onions in the mixing
> bowl and beat vigorously with a wooden spoon to blend thoroughly. Form
> into patties 3/4 inch thick. Cover with waxed paper and refrigerate
> until ready to use.
>
> Just before sauteing, roll the patties lightly in the flour. Shake off
> excess flour.
>
> Place the butter and oil in the skillet, and set over moderately high
> heat. When you see the butter foam begin to subside, indicating it is
> hot enough to sear the meat, satué the patties for 2 to 3 minutes or
> more on each side, depending on whether you like your hamburgers rare,
> medium, or well done.
>
> Arrange the hamburgers on a warm serving platter and keep warm for a
> moment while finishing the sauce.
>
> Pour the fat out of the skillet. Add the liquid and boil it down
> rapidly, scraping up the coagulated pan juices, until it has reduced
> almost to a syrup. Off heat, swirl the butter by half-tablespoons into
> the sauce until it is absorbed. Pour the sauce over the hamburgers,
> garnish with thyme leaves, and serve.
>
> Cuisine:
> "French"
> Source:
> "Adapted from Mastering the Art of French Cooking, Volume 1"
> S(Website:
> "http://www.sweetnapa.com/"
>
> - - - - - - - - - - - - - - - - -
>
> NOTES : Originally titled "Ground Beef with Onions and Herbs (Bifteck
> Hache a la Lyonnaise)"

On Sun, 14 Dec 2008 07:03:41 GMT, hahabogus > wrote:

>Damsel in dis Dress > wrote in
:
>
>> <getting the paddle out>
>
>Ping Pong at this time of night?

It's never too late to play ping pong. Never.

Carol

On Sun, 14 Dec 2008 07:07:10 GMT, Wayne Boatwright
> wrote:

>On Sun 14 Dec 2008 12:03:41a, hahabogus told us...
>
>> Damsel in dis Dress > wrote in
>> :
>>
>>> <getting the paddle out>
>>
>> Ping Pong at this time of night?
>>
>
>No, she just doesn't want to be up the creek without one.

MAJOR groanage!!

Carol

On Sun, 14 Dec 2008 10:12:22 -0700, Arri London >
wrote:

>Damsel in dis Dress wrote:
>>
>> I re-named this, because I knew I'd never remember the original name
>> "Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
>> have not had a chance to try these yet, but I have a feeling that once
>> I do, they'll be our regular burgers.
>
>LOL. That's pretty much the only sort of burger we ever had in our
>family (back when we ate beef that is). Still use the same method for
>pork or chicken burgers. An unseasoned cooked meat patty of any sort
>never was put on the table.

They do sound wonderful. What I really love is hamburgers with
chopped onions mixed into the meat before it's cooked. Preferably
over charcoal.

Carol

On Sun 14 Dec 2008 06:06:13a, Ed Pawlowski told us...

>
> "Wayne Boatwright" > wrote in message
> .247...
>> On Sun 14 Dec 2008 12:03:41a, hahabogus told us...
>>
>>> Damsel in dis Dress > wrote in
>>> :
>>>
>>>> <getting the paddle out>
>>>
>>> Ping Pong at this time of night?
>>>
>>
>> No, she just doesn't want to be up the creek without one.
>>
>> --
>> Wayne Boatwright
>
>
> Damn, I thought it was going to turn into a thread about B & D. Anyone
> bring the ropes?
>
>
>

We can always hope. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/14(XIV)/08(MMVIII)
************************************************** **********************
Today is: Third Sunday of Advent
Countdown till Christmas Day
1wks 3dys 5hrs 24mins
************************************************** **********************
As a computer, I find your faith in technology amusing.
************************************************** **********************

On Sun 14 Dec 2008 09:01:34a, koko told us...

> On Sun, 14 Dec 2008 07:07:10 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 14 Dec 2008 12:03:41a, hahabogus told us...
>>
>>> Damsel in dis Dress > wrote in
>>> :
>>>
>>>> <getting the paddle out>
>>>
>>> Ping Pong at this time of night?
>>>
>>
>>No, she just doesn't want to be up the creek without one.
>
> You may now come over and clean the coffee off my monitor. ;-)
>
> koko

LOL! Right now I'm trying to picture someone trying to row a boat with
ping pong paddles. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/14(XIV)/08(MMVIII)
************************************************** **********************
Today is: Third Sunday of Advent
Countdown till Christmas Day
1wks 3dys 5hrs 23mins
************************************************** **********************
None of you exist, my Sysop types all this in.
************************************************** **********************

On Sun 14 Dec 2008 10:56:40a, Damsel in dis Dress told us...

> On Sun, 14 Dec 2008 07:07:10 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 14 Dec 2008 12:03:41a, hahabogus told us...
>>
>>> Damsel in dis Dress > wrote in
>>> :
>>>
>>>> <getting the paddle out>
>>>
>>> Ping Pong at this time of night?
>>>
>>
>>No, she just doesn't want to be up the creek without one.
>
> MAJOR groanage!!
>
> Carol
>

LOL!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/14(XIV)/08(MMVIII)
************************************************** **********************
Today is: Third Sunday of Advent
Countdown till Christmas Day
1wks 3dys 5hrs 21mins
************************************************** **********************
The cigarette does the smoking, YOU'RE just the sucker!!
************************************************** **********************

Damsel in dis Dress wrote:
>
> On Sun, 14 Dec 2008 10:12:22 -0700, Arri London >
> wrote:
>
> >Damsel in dis Dress wrote:
> >>
> >> I re-named this, because I knew I'd never remember the original name
> >> "Ground Beef with Onions and Herbs (Bifteck Hache a la Lyonnaise)". I
> >> have not had a chance to try these yet, but I have a feeling that once
> >> I do, they'll be our regular burgers.
> >
> >LOL. That's pretty much the only sort of burger we ever had in our
> >family (back when we ate beef that is). Still use the same method for
> >pork or chicken burgers. An unseasoned cooked meat patty of any sort
> >never was put on the table.
>
> They do sound wonderful. What I really love is hamburgers with
> chopped onions mixed into the meat before it's cooked. Preferably
> over charcoal.
>
> Carol


You will enjoy them no doubt. Try mixing in chopped mild green chiles
with your burgers before grilling (or grill the chiles and put them on
the burgers).

Wayne Boatwright wrote:

> On Sun 14 Dec 2008 09:01:34a, koko told us...
>
>
>>On Sun, 14 Dec 2008 07:07:10 GMT, Wayne Boatwright
> wrote:
>>
>>
>>>On Sun 14 Dec 2008 12:03:41a, hahabogus told us...
>>>
>>>
>>>>Damsel in dis Dress > wrote in
m:
>>>>
>>>>
>>>>><getting the paddle out>
>>>>
>>>>Ping Pong at this time of night?
>>>>
>>>
>>>No, she just doesn't want to be up the creek without one.
>>
>>You may now come over and clean the coffee off my monitor. ;-)
>>
>>koko
>
>
> LOL! Right now I'm trying to picture someone trying to row a boat with
> ping pong paddles. :-)
>

We've got a little 7-man inflatable boat with a 6hp motor on it. One
weekend we were out on the Meramec and it started to storm. Driving
rain, wind, lightning, the works. We put our daughter, about 2 years
old at the time, and the dogs, under the tarp that covered the bow of
the boat, pulled a u-turn and headed back downstream.

As we were motoring along we came across a guy sitting in an innertube
floating downstream, trying to speed his progress by using a pair of
rubber shower shoes as paddles. We offered him a ride but he said
instead, that if we had a rope, he wouldn't mind being towed as far as
the caverns.

So we threw him a line and he hung on as we motored downstream at top
speed (probably a blazing 8 mph). The dogs came out from under the tarp
to bark indignantly at him. How come he got to chase the boat when they
weren't allowed to chase cars?

When we got to the caverns his friends were waiting for him, looking
extremely relieved to see him. He let go of the rope, hollered a thank
you and waved goodbye with one of his flip flops. I bet his arms were
SORE the next day.

OB food: Supper that day was cheetos and diet coke for me and DH and a
bottled yogurt smoothie for DD, followed up by burgers on the drive home.

On Sun, 14 Dec 2008 23:01:26 -0700, Arri London >
wrote:

>Damsel in dis Dress wrote:
>
>> What I really love is hamburgers with
>> chopped onions mixed into the meat before it's cooked. Preferably
>> over charcoal.
>
>Try mixing in chopped mild green chiles
>with your burgers before grilling (or grill the chiles and put them on
>the burgers).

Now, THAT sounds good! Thank you!!

Carol

On Mon, 15 Dec 2008 06:35:45 -0600, Kathleen
> wrote:

>We've got a little 7-man inflatable boat with a 6hp motor on it. One
>weekend we were out on the Meramec and it started to storm. Driving
>rain, wind, lightning, the works. We put our daughter, about 2 years
>old at the time, and the dogs, under the tarp that covered the bow of
>the boat, pulled a u-turn and headed back downstream.
>
>As we were motoring along we came across a guy sitting in an innertube
>floating downstream, trying to speed his progress by using a pair of
>rubber shower shoes as paddles. We offered him a ride but he said
>instead, that if we had a rope, he wouldn't mind being towed as far as
>the caverns.
>
>So we threw him a line and he hung on as we motored downstream at top
>speed (probably a blazing 8 mph). The dogs came out from under the tarp
>to bark indignantly at him. How come he got to chase the boat when they
>weren't allowed to chase cars?
>
>When we got to the caverns his friends were waiting for him, looking
>extremely relieved to see him. He let go of the rope, hollered a thank
>you and waved goodbye with one of his flip flops. I bet his arms were
>SORE the next day.
>
>OB food: Supper that day was cheetos and diet coke for me and DH and a
>bottled yogurt smoothie for DD, followed up by burgers on the drive home.

You tell the best stories, and you tell them well. Thanks for the
entertainment!

Carol

Damsel in dis Dress wrote:
>
> On Sun, 14 Dec 2008 23:01:26 -0700, Arri London >
> wrote:
>
> >Damsel in dis Dress wrote:
> >
> >> What I really love is hamburgers with
> >> chopped onions mixed into the meat before it's cooked. Preferably
> >> over charcoal.
> >
> >Try mixing in chopped mild green chiles
> >with your burgers before grilling (or grill the chiles and put them on
> >the burgers).
>
> Now, THAT sounds good! Thank you!!
>
> Carol

A little more local cuisine. YVW!

Damsel in dis Dress wrote:
> On Mon, 15 Dec 2008 06:35:45 -0600, Kathleen
> > wrote:
>
>
>>We've got a little 7-man inflatable boat with a 6hp motor on it. One
>>weekend we were out on the Meramec and it started to storm. Driving
>>rain, wind, lightning, the works. We put our daughter, about 2 years
>>old at the time, and the dogs, under the tarp that covered the bow of
>>the boat, pulled a u-turn and headed back downstream.
>>
>>As we were motoring along we came across a guy sitting in an innertube
>>floating downstream, trying to speed his progress by using a pair of
>>rubber shower shoes as paddles. We offered him a ride but he said
>>instead, that if we had a rope, he wouldn't mind being towed as far as
>>the caverns.
>>
>>So we threw him a line and he hung on as we motored downstream at top
>>speed (probably a blazing 8 mph). The dogs came out from under the tarp
>>to bark indignantly at him. How come he got to chase the boat when they
>>weren't allowed to chase cars?
>>
>>When we got to the caverns his friends were waiting for him, looking
>>extremely relieved to see him. He let go of the rope, hollered a thank
>>you and waved goodbye with one of his flip flops. I bet his arms were
>>SORE the next day.
>>
>>OB food: Supper that day was cheetos and diet coke for me and DH and a
>>bottled yogurt smoothie for DD, followed up by burgers on the drive home.
>
>
> You tell the best stories, and you tell them well. Thanks for the
> entertainment!
>
> Carol

Thanks for your kind comments. Every life, no matter how ordinary,
comes jam-packed with great stories. The trick is in seeing the joy and
humor in the every day. I'm glad to be able to share.

On 14 Dec 2008 00:21:02 GMT, "Default User" >
wrote:

>Lou Decruss wrote:
>
>> On Sat, 13 Dec 2008 14:42:05 -0800, Joseph Littleshoes
>> > wrote:
>
>> > A variation she (Julia Child) did on one of her later PBS shows was
>> > to put a walnut sized ball of herb butter in side a hamburger
>> > pattie and then fry it up, she did the same thing with a bit of
>> > blue cheese inside a hamburger pattie, and that's a superb
>> > treatment, but then im a blue cheese addict
>
>> A bit of bleu cheese? How about a lot! <eg> We've been doing that
>> for years. Make a well, fill it with the cheese, and top it with a
>> smaller patty.
>
>Not for me. I like my burgers medium-rare or rarer, and stuff that
>needs to melt inside won't cut it.

I like my burgers and steaks rare also. But if there's bleu inside
I'll make an exception. I've tried the method with harder cheeses
like cheddar and I don't care for it. With a cheese like gorgonzola
you don't have to over-cook the burger to get a soft center.

Lou

On Sat, 13 Dec 2008 18:07:38 -0800, Joseph Littleshoes
> wrote:

>Lou Decruss wrote:

>> A bit of bleu cheese? How about a lot! <eg> We've been doing that
>> for years. Make a well, fill it with the cheese, and top it with a
>> smaller patty.
>>
>> A picture is worth a thousand words.
>>
>> http://i36.tinypic.com/2z4h18g.jpg
>>
>> Lou
>
>Well....i didn't want to scare anybody, and im lucky if the blue cheese
>makes it home from the store.

That's how we are when we go to Wisconsin for cheese curds. We always
munch on so many on the way home so we've learned to over-buy. Cheese
curds make a wonderful pizza.

Lou