Advertisement
Burgundy Burgers
4
servings- Difficulty
Easy
Published 1966
Ingredients
¼ cup 1 1¼ pounds
Method
Melt two tablespoons of the butter and sauté the onion in it until transparent.
In a mixing bowl, mix the meat with the onion, marjoram, thyme, celery leaves, and salt and pepper to taste. Shape the mixture into eight patties, each about one-half inch thick.
Melt the remaining butter in the pan. Sauté the patties over high heat for a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe