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)
