Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar. – Jane Sigal for NY Times Cooks
- 1 medium red onion, finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper
- ⅓ cup oil-packed, sun-dried tomatoes(2.5 ounces), drained and chopped
¼ cup drained capers (1.5 ounces)
- 6 cornichons
- ¼ cup tarragon leaves
- ½ cup flat parsley leaves
- 1 ½ pounds ground sirloin, chuck or mix
- 1 tablespoon olive oil
- 2 ounces Parmesan cheese, thinly sliced with a vegetable peeler
- 4 large sesame-seed hamburger buns
- 2 dill pickles, thinly sliced lengthwise with a vegetable peeler
- In a small saucepan, combine red onion with butter, coriander and 1 cup water and season with salt and pepper. Bring to a boil, then simmer over medium heat, stirring occasionally, until mixture is reduced to 1/2 cup, about 30 minutes.
- Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
- In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.
- Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Parmesan. Lightly toast buns. Spread a thin layer of onion jam on bottom buns. Top with pickle slices and burgers. Cover with top buns and serve.