Steak haché

This is a superb way to use top quality beef mince, and much quicker to prepare than certain Italian derived meat sauces with tomato.

Steak haché

450g beef mince
1/2 onion, extremely finely chopped
1/3 tsp fine salt
black pepper to taste
1/2 tbsp very finely chopped parsley
1/2 tsp tomato ketchup
1 tsp vegetable oil

Mix the above in a non-reactive bowl with a metal spoon.  You don't need to squelch it all up, but you can press it together with your hands.  Cover with cling film and, if possible, leave at room temperature for one hour for the acid in the onion to tenderise the meat.  Then shape into burgers.

Allow a grill pan to get very hot over a high heat for five minutes.  Brush with veg oil then lay on the burgers.  Leave for two minutes to sear and char, then turn and cook for another two minutes.  If you lift the burger for ten seconds after cooking the first side, before laying it down for the second, this will allow the heat to get back into the pan to better sear the second side.  You must leave it underdone for the full effect, and rest for three minutes before serving. 

You can barbeque them, however the heat must be very high, and the metal bars you cook on must be pre-heated also.  The heavier these are the better.

Dijon mustard for me.