Café Salle Pleyel hamburger from Around My French Table: More Than 300 Recipes from My Home to Yours (page 240) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LauraMB on February 25, 2024

    This is an excellent burger. I used dried tarragon (1/3 dried as compared to fresh). When making the onion jam, I turned the heat higher, and they cooked in the amount of time stated. However, the long cooking really muted their flavor and the coriander was no longer detectable. Next time I would either sauté or caramelize the onions. The burger recipe is definitely a keeper.

  • tarae1204 on December 13, 2021

    It’s wonderful to revisit one of your favorite cookbooks of all time and find a gem previously overlooked. Overall, this recipe worked very well, with a couple details notes below. The combination of flavors is sophisticated and delightful. Capers in a hamburger works very well! The thinly sliced dill pickles and Parmesan are amazing. I made these exactly as written except my husband mistakenly subbed cardamom for the coriander powder and the onion marmalade. Made no difference. We did think the cooking times were a little underestimated, but it’s hard to make these 3/4 of an inch thick as they are a little loose. I found mine to be juicy enough. You know it’s a good burger if your kids don’t feel the need to put ketchup on it. I agree with reviewer from 2011 who says the onion marmalade is not really like a marmalade. That is true. It’s fine as it is. I think the onion marmalade part of the recipe is miswritten.

  • Breadcrumbs on April 11, 2011

    p. 240 -The burgers come together super-quickly, especially if you have a mini food processor. I used 1 lb of sirloin and 1/2 lb of chuck.I know the term marmalade is used loosely these days but I would not consider this to be a jam or marmalade of any sort. What is produced are seasoned, softened onions. Even w some of the sweetened gherkin water in my mix, the onions never got jammy. At the 60 min mark I called it a day as most of the water had evaporated so I set my onions aside to add to my burger.These burgers smelled fabulous at every stage of the process (raw, on the grill and cooked). They were very flavourful, perfectly cooked (medium for us) but not as juicy as we’d have liked.I’m glad we tried this, the burger was good but not fabulous enough that I’d make it again. That said, it was nice to try something different for a change of pace. Photos here: http://chowhound.chow.com/topics/775862#6455831

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Reviews about this recipe

  • Tea and Scones

    With the addition of the marmalade and the ribbons of Parmesan cheese it was probably the best burger I have ever eaten. ANYWHERE!!

    Full review

  • Kate Cooks the Books

    I liked this burger despite the fact that it IS messed-with and fancy.

    Full review
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