Cafe' Salle Pleyel Hamburger

    • 1 medium red onion, finely chopped

    • 1 tablespoon unsalted butter

    • 1 teaspoon ground coriander

  • Salt and freshly ground black pepper

    • ⅓ cup oil-packed, sun-dried tomatoes(2.5 ounces), drained and chopped

    • ¼ cup drained capers (1.5 ounces)

    • 6 cornichons

    • ¼ cup tarragon leaves

    • ½ cup flat parsley leaves

    • 1 ½ 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

    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.