Served with a red wine sauce, these beef-burgers are rather special. This dish is ideal for an informal dinner. The
burgers may be served with fried potatoes and peas or broccoli.
4 oz. butter
2 onions, finely chopped
2 celery stalks, finely chopped
2 lb. minced beef
2 teaspoons tomato puree
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
6 grindings black pepper
4 fl. oz. dry red wine
In a large frying-pan melt half of the butter over moderate heat. Add the onions and celery and fry them for 6 to 8 . minutes, or until the onions are soft and translucent.
With a slotted spoon, remove the onions and celery from the pan and place them in a large mixing bowl. Using a fork, combine the meat with the onion and celery and mix in the tomato puree, oregano, thyme, salt and pepper.
With your hands, shape the mixture into 8 patties. Melt the remaining butter in the frying-pan over high heat. Place the patties in the pan and saute them for 1 minute on each side.
Reduce the heat to moderate and add the wine to the pan. Continue cooking the patties for about 8 to 10 minutes, turning them over halfway through cooking.
Transfer the burgers to a warmed serving dish. Taste the wine sauce and, if necessary, add more salt and pepper. Spoon the sauce over the burgers and serve them at once.