Instructions
Mix the minced meat: In a large bowl, combine the ground beef, breadcrumbs, egg, salt, pepper and Worcestershire sauce. Mix gently with a fork or hand until combined; Don’t overwork the meat, otherwise the patties will be dense.
Shape the patties: divide the mixture into 4 equal portions and shape them into oval patties about 2 cm thick. Press lightly into the center of each patty to prevent it from puffing up during cooking.
Sear: Heat oil or butter in a large skillet over medium-high heat. Sear patties, 3 to 4 minutes per side, until golden brown. Place them on a plate (they will finish cooking in the sauce).
Sauce Preparation: Reduce heat to medium. Add the condensed onion soup and water (or broth) to the pan, loosening any browned bits (or fond). Stir in the Worcestershire sauce if using. Bring to a slight boil.
Thicken: Stir in half of the cornstarch and water mixture. Simmer for 1 minute; If you prefer a thicker sauce, add the rest of the mixture and simmer again. Season with salt and pepper.
To finish cooking: Return the patties and their juices to the pan. Drizzle with the sauce, cover and simmer over low heat for 6 to 8 minutes, or until the core temperature reaches 71°C (160°F).
Serving: Let stand for 3 minutes. Serve the burgers with a generous amount of onion sauce over mashed potatoes, rice, egg noodles or buttered toast.
Troubleshooting and consistency
tips Patties that fall apart: If your mixture is too soft, chill it for 10-15 minutes or add an extra tablespoon of breadcrumbs to help bind it all together.
Dry texture: Excessive mixing compacts the meat. Mix just enough to obtain a homogeneous consistency and form patties about 2 cm thick so that they remain juicy.
Fatty sauce: If a lot of fat is rendering, spoon out the excess before adding the soup to keep the sauce shiny and not oily.
Too salty: use water instead of broth and taste before salting – condensed soup contains sodium. Adjust the seasoning with a splash of water or a pinch of sugar if necessary.
Sauce that is too liquid or too thick: if it is liquid, let it simmer to reduce it; If it’s very thick, whisk in a tablespoon of water until you get a coating consistency.
Storage and Make-Ahead
Refrigerate: Let cool, then store the saucy patties for up to 4 days in an airtight container.
Freezing: Freeze in portions for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Reheat gently in a skillet over low heat or in the oven at 165°C (325°F) until hot. If the sauce has thickened during storage, add a little water to loosen it up.
Make-Ahead: Form patties up to 24 hours in advance; cover and refrigerate them. Sear them just before dinner for optimal coloring.
this recipe works
The combination of breadcrumbs and egg makes for a tender, homogeneous patty without any hard texture. Cooking over medium-high heat develops a flavorful crust thanks to the Maillard reaction, which then dissolves into the sauce as it is deglazed.
Using a condensed French onion soup concentrates the onion aromas and umami in minutes, providing a rich and flavorful sauce without the need for lengthy caramelization.
Controlled cooking of the sauce ensures that the meat is cooked evenly and preserves its softness, while the sauce thickens to obtain a smooth and shiny texture.
Expert Tips For a richer flavor, mix half beef and half ground pork.
Add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the beef to achieve a Salisbury-style profile.
Deglaze the pan with 2 tablespoons of dry sherry before adding the soup to achieve restaurant-worthy depth.
Make sure your patties are similar in size so that they cook at the same speed; A kitchen scale can be useful.
Serve with buttery mashed potatoes and a green vegetable to counterbalance the richness of the dish.
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