This simple butter and herb sauce turns ordinary hamburgers into something special. It’s a quick, delicious take on Steak Diane at a fraction of the cost. If you’re cooking for someone who’s extra sensitive to seasonings, use fish sauce instead of Worcestershire sauce. Both sauces contain anchovies, which add a savory depth, so you’ll end up with a similar flavor profile either way. Fish sauce, despite its name, doesn’t taste like fish at all, so give it a try if you want to boost the flavor of your food.
I haven’t posted anything for a while. I got side-tracked by the holidays, work and family, and there weren’t enough hours in the day to get everything done so I let some things slide. I firmly believe that everything we do has a season and it’s okay to take a break. I usually post a photo, but that’s another thing that I just haven’t had time for so I decided to skip it from now on if I’m having a busy week. I’d rather post recipes more often instead of waiting til I have the time to take a photo.
Serves 4, adapted from “Quick, Thrifty Cooking”
1 pound (450 grams) lean ground beef
1/2 teaspoon (5 ml) salt
1/2 teaspoon (5 ml) dried thyme, crumbled
1/4 teaspoon (2.5 ml) black pepper
1/4 teaspoon dried rosemary (2.5 ml), finely crumbled
3 tablespoons (45 ml) butter, divided
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons (7.5 ml) Worcestershire or fish sauce
2 tablespoons (30 ml) chopped parsley
In a large bowl, add the beef, salt, thyme, pepper and rosemary. Mix with your hands until the spices are evenly distributed throughout the ground beef. Form into 4 patties.
Melt 2 tablespoons (30 ml) of the butter in a heavy 12-inch (30 cm) skillet. Whisk in the the mustard and cook over medium heat for 1 minute. Add the hamburger patties and cook on each side for: 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium, and 6 for well-done. Remove the patties.
Add the lemon juice and either Worcestershire sauce or fish sauce. Stir for 30 seconds and remove the skillet from the heat. Stir in the remaining 1 tablespoon (15 ml) of butter and the parsley. Pour the sauce over the patties and serve.