Sliced ​​sirloin is turning into the best hamburger ever

These simple steak patties from Ginette Mathiot’s “I Know How to Cook” may resemble an all-American burger, but their great flavor makes their French ancestry clear.

Steak Provencal

Start to finish: 30 minutes

Servings: 6

14 ounces sirloin steak, sliced

3 1/2 ounces button mushrooms, chopped

3 garlic cloves, crushed

1 egg

Salt and black pepper, to taste

All-purpose flour, for dredging

3 tablespoons olive oil, divided

Mix together the minced beef, mushrooms and garlic in a large bowl. Add the eggs, mix well, then season with salt and pepper. Shape the mixture into 6 patties, then dredge each with flour and coat lightly.

Heat half of the oil in a large skillet over medium-high. Add 3 patties and brown for 2 minutes on each side. Repeat with remaining oil and patties.

(Recipe by Jeanette Mathiot in “I Know How to Cook,” Phaidon, 2009)

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