Hamburgers à la provençale

Name: Hamburgers à la provençale (Hamburgers with leftover meat, provençal style)
Yield: For 6
Cuisine: French
Ingredients: Salt and freshly ground pepper; Pinch of cayenne; 1 tablespoon paprika; ½ cup (70 g) all-purpose flour; ¼ cup (½ dL) peanut oil; 1½ recipes quick tomato sauce; 1½ pounds (675 g) cooked meat–beef, veal, or pork, or any combination; Several sprigs of parsley; 1½ pounds (675 g) cooked meat–beef, veal, or pork, or any combination; 1½ pounds (675 g) cooked meat–beef, veal, or pork, or any combination; 2 teaspoons herbes de Provence; 1½ pounds (675 g) cooked meat–beef, veal, or pork, or any combination; Salt and freshly ground pepper; 3 eggs; ½ pounds (675 g) fresh spinach, stemmed and washed; 3 cloves garlic, peeled; 2 tablespoons (30 g) butter

Hamburgers with leftover meat, provençal style

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

½ pounds (675 g) fresh spinach, stemmed and washed
2 tablespoons (30

Europe
France
Lunch
Mediterranean
Winter
Provence
Leftovers

Method

Cook the spinach in boiling salted water for 3 to 4 minutes. Drain and refresh under cold running water, then drain again, thoroughly. Squeeze very dry in a strong kitchen towel and chop fairly fine either with a knife or in a food processor. Melt the butter in a skillet set over medium heat, then add the spinach, stirring to help evaporate the last of its moisture. Set aside.

Chop the