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instead? We've skipped ketchup in favor of a tangy mustard sauce and sweet caramelized onions. Frying up the burgers in butter gives them even more flavor. Pro tip: Use beef with at least 10 percent fat—anything less and you risk dry, flavorless patties.
Creamy Mustard Sauce
2 tablespoons Dijon mustard
1 egg yolk
Sea salt to taste
1 small bunch flat-leaf parsley, finely chopped
1 small bunch tarragon, leaves removed from stalks, finely chopped
1 bunch spring onions, chopped
2 medium or 1 large pickle, finely chopped
1/4 cup olive oil
3 large yellow onions
3 tablespoons olive oil
1 1/2 pounds ground beef
Sea salt and freshly ground pepper
2 teaspoons butter
2 large beefsteak tomatoes, sliced
12 large lettuce leaves
3 tablespoons olive oil
1 1/2 pounds ground beef
Sea salt and freshly ground pepper
2 teaspoons butter
2 large beefsteak tomatoes, sliced
12 large lettuce leaves
For the mustard sauce, place the mustard, egg yolk, and salt in the bottom of a medium-sized bowl. Whisk to combine. Add in parsley, tarragon, spring onions, and pickles. Mix. Slowly pour in olive oil, whisking all the while to obtain a sauce that is smooth and creamy, a little like a mayonnaise. Cover, and set aside in fridge.
https://thrivemarket.com/blog/protein-style-burgers?uid=694761&uaexptime=1757496158&uatoken=69fec5b5f965e04e3449a224bf07c15c79b5a463b5264a99834cad0cbf5e8ffd&ccode=10THRIVE50&utm_source=Sailthru&utm_medium=email&utm_campaign=2015_09_19_Recipe_Leads&utm_term=Leads%20-%20Less%20Early%20Engagement
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