Best 2 Café Salle Pleyel Burger Recipes

In the heart of Paris, Café Salle Pleyel stands as a culinary gem, renowned for its exquisite cuisine and captivating atmosphere. Among its delectable offerings, the Café Salle Pleyel burger reigns supreme, tantalizing taste buds with its unique blend of flavors and textures. This article delves into the culinary secrets behind this iconic dish, guiding you through a journey of taste and discovery. Prepare to embark on a culinary expedition as we explore the perfect recipe for the Café Salle Pleyel burger, a symphony of flavors that will leave you craving for more.

Here are our top 2 tried and tested recipes!

CAFé SALLE PLEYEL BURGER

Café Salle Pleyel Burger image

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.

Provided by Jane Sigal

Categories burgers, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 medium red onion, finely chopped
1 tablespoon unsalted butter
1 teaspoon ground coriander
Salt and freshly ground black pepper
1/3 cup oil-packed, sun-dried tomatoes (2.5 ounces), drained and chopped
1/4 cup drained capers (1.5 ounces)
6 cornichons
1/4 cup tarragon leaves
1/2 cup flat parsley leaves
1 1/2 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

Steps:

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.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 6 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 1160 milligrams, Sugar 12 grams, TransFat 1 gram

CAFé SALLE PLEYEL BURGER

Café Salle Pleyel Burger image

Make and share this Café Salle Pleyel Burger recipe from Food.com.

Provided by enigmused

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium red onion, finely chopped
1 tablespoon unsalted butter
1 teaspoon ground coriander
salt & freshly ground black pepper
1/3 cup sun-dried tomato packed in oil, about 2 . 5 ounces drained and chopped
1/4 cup drained capers (1.5 ounces)
6 cornichons
1/4 cup tarragon leaf
1/2 cup flat fresh parsley leaves
1 1/2 lbs ground sirloin (or 1 1/2 lbs a mix of ground sirloin and chuck) or 1 1/2 lbs ground chuck (or 1 1/2 lbs a mix of ground sirloin and chuck)
1 tablespoon olive oil
2 ounces parmesan cheese, thinly sliced with a vegetable peeler
4 large hamburger buns with sesame seeds
2 dill pickles, thinly sliced lengthwise with a vegetable peeler

Steps:

1. 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.
2. Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
3. 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.
4. 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.

Nutrition Facts : Calories 664.4, Fat 39.7, SaturatedFat 15.8, Cholesterol 134.1, Sodium 2393.3, Carbohydrate 32.4, Fiber 4.2, Sugar 6.3, Protein 44.3

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the cooking process.
Use Fresh, High-Quality Ingredients: The quality of your ingredients will have a big impact on the final dish. Whenever possible, use fresh, seasonal ingredients. This will ensure that your burger is flavorful and juicy.
Season Your Meat Generously: Don't be afraid to season your meat generously. This will help to bring out the flavor of the beef.
Cook Your Burger to Your Desired Doneness: The key to a perfect burger is to cook it to your desired doneness. Use a meat thermometer to ensure that the burger is cooked to your liking.
Use a Good-Quality Bun: The bun is an important part of the burger. Make sure you use a good-quality bun that is soft and flavorful.
Add Your Favorite Toppings: The toppings are what really make a burger your own. Get creative and add your favorite toppings, such as cheese, bacon, lettuce, tomato, and onion.

Conclusion:

The Caf Salle Pleyel Burger is a delicious and easy-to-make burger that is perfect for any occasion. With its juicy beef patty, flavorful toppings, and soft bun, this burger is sure to be a hit. So next time you're looking for a great burger recipe, give the Caf Salle Pleyel Burger a try. You won't be disappointed.