The French name of this recipe is Bifteck Hache a La Lyonnaise, which is Ground Beef with Onions and Herbs. According to Mrs. Child the french eat hamburgers but to me this is a Hamburger Steak. They were very good and something I will make again.
1/4 cup finely minced yellow onion
2 Tablespoons butter
Cook onions slowly in the butter for about 10 minutes until very tender but not browned. Place in a mixing bowl.
1 1/2 lbs. lean ground beef
1 Tablespoons softened butter, ground beef suet, beef marrow or fresh pork fat. (I used butter)
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
Add the beef, butter or fat, seasonings, and egg to the onion in the mixing bowl and beat vigorously with a wooden spoon to blend thoroughly. Correct seasoning. Form into patties 3/4 inch thick. Cover with waxed paper and refrigerate until ready to use.
1/2 cup flour spread on a plate
Just before sauteing, roll the patties lightly in the flour. Shake off excess flour.
1 Tablespoon and 1 Tablespoon oil, or sufficient to film the butter of the skillet
1 or 2 heavy skillets just large enough to hold the patties easily in one layer (I used my cast iron skillet and cooked the patties at two separate times.)
Place butter and oil in the skillet and set over moderately high heat. when you see the butter foam begin to subside, indicating it is hot enough to sear the meat, saute the patties for 2 to 3 minutes or more on each side, depending on whether you like your hamburgers rare, medium, or well done.
Arrange the hamburgers on the serving platter and keep warm for a moment while finishing the sauce.
1/2 cup beef stock, canned beef bouillon, dry white wine, dry white vermouth, red wine, or 1/4 cup water. (I used beef stock)
2-3 Tablespoon softened butter.
Pour the fat out of the skillet. Add the liquid and boil it down rapidly, scraping up the coagulated pan juices, until it has reduced almost to a syrup. Off heat, swirl the butter by half-tablespoons into the sauce until it is absorbed. Pour the sauce over the hamburgers and serve.