Source: Recipe Zaar
Cookbook date: August 20
- 1 lb ground round
- 1 cup freshly grated parmesan cheese
- 2 egg yolks
- salt & fresh ground pepper
- 2 tablespoons butter
- 1/4 onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1 tablespoon balsamic vinegar
- In a medium bowl, mix together beef, cheese, egg yolks, salt and pepper and form into 6 patties.
- Heat 2 tbls butter in a heavy skillet over medium high heat, brown patties on both sides, reduce heat to medium and cook until juices are pink.
- Remove patties and cover with foil.
- Add oil, 1 tbls butter and onion to the pan and cook over medium heat until onion is golden brown.
- Add cream and vinegar and cook on low 2 minutes.
- Pour sauce over beef patties and serve
I followed the recipe almost to the T, with the only change being reducing the amount of vinegar and using the George Foreman instead of a pan. As I said the sauce was great but what really did it for me was how the cheese was slightly burnt on the outside of the patty. I'm not talking black burnt but ultra crisp burnt, the way cheese gets when you overcook it. Think of the cheese on the outside of a nice loaf of cheese bread. We crisped the buns too because that is just how we roll. The leftovers were great. This is definitely a keeper.