Parisian Hamburgers

Hamburger is an everyday dish. But it doesn't have to be. This recipe brings a touch of elegance to spruce up the humble chopped beef.

Bearnaise Sauce

• 1/4 cup white wine vinegar
• 1/4 cup water
• 1 tablespoon finely-chopped shallots or green onions
• 1/2 teaspoon dried tarragon, crumbled
• 2 egg yolks
• 1 stick butter or margarine
• 1 teaspoon chopped parsley

Burgers

• 1 pound ground round or chuck
• 1/3 cup dry red wine
• 1 tablespoon finely-cut chives
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter or margarine
• Watercress
• 4 hamburger buns, split, toasted and buttered
• Sliced cherry tomatoes
• Sliced mushrooms

Combine vinegar, water, shallots and tarragon in a small saucepan. Heat to boiling, then simmer eight to ten minutes, or until mixture is reduced to a quarter cup. Strain into the top of a double boiler.

Cut the stick of butter into eight pieces. Add the egg yolks to the double boiler. Beat with a wire whisk until foamy. Set over simmering, not boiling, water. Add the butter one piece at a time, stirring until each piece has melted before adding the next, and the sauce is fluffy-thick.

Season with salt and pepper if needed. Stir in the parsley, and remove top pan from boiler immediately.

Lightly mix the chpped beef with the red wine, chives, salt, and pepper in a large bowl. Shape into four equal-size patties. Melt one tablespoon of butter in a heavy skillet. Add hamburgers, and saute over medium heat, four minutes to a side, or until done as you like them.

Place a few sprigs of watercress on the bottom of each hamburger roll. Top with the patties, spoon the sauce over them, and garnish with the tomatoes and mushrooms. Put the tops on the rolls and serve.

Source: articlesbase

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