Best 2 Café Salle Pleyel Burger Recipes

**Indulge in a Culinary Symphony at Café Salle Pleyel: A Journey Through Exquisite Burger Creations**

At Café Salle Pleyel, a culinary haven nestled in the heart of Paris, a symphony of flavors awaits burger enthusiasts. Prepare your taste buds for an extraordinary journey as we unveil the secrets behind their tantalizing burger offerings. From the classic cheeseburger, a timeless masterpiece elevated with premium ingredients, to the adventurous creations that push the boundaries of taste, each burger is a testament to the chef's artistry. Embark on a gastronomic adventure as we delve into the delectable details of Café Salle Pleyel's burger repertoire, promising an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CAFé SALLE PLEYEL BURGER

Café Salle Pleyel Burger image

Make and share this Café Salle Pleyel Burger recipe from Food.com.

Provided by enigmused

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium red onion, finely chopped
1 tablespoon unsalted butter
1 teaspoon ground coriander
salt & freshly ground black pepper
1/3 cup sun-dried tomato packed in oil, about 2 . 5 ounces drained and chopped
1/4 cup drained capers (1.5 ounces)
6 cornichons
1/4 cup tarragon leaf
1/2 cup flat fresh parsley leaves
1 1/2 lbs ground sirloin (or 1 1/2 lbs a mix of ground sirloin and chuck) or 1 1/2 lbs ground chuck (or 1 1/2 lbs a mix of ground sirloin and chuck)
1 tablespoon olive oil
2 ounces parmesan cheese, thinly sliced with a vegetable peeler
4 large hamburger buns with sesame seeds
2 dill pickles, thinly sliced lengthwise with a vegetable peeler

Steps:

1. In a small saucepan, combine red onion with butter, coriander and 1 cup water and season with salt and pepper. Bring to a boil, then simmer over medium heat, stirring occasionally, until mixture is reduced to 1/2 cup, about 30 minutes.
2. Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
3. In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.
4. Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Parmesan. Lightly toast buns. Spread a thin layer of onion jam on bottom buns. Top with pickle slices and burgers. Cover with top buns and serve.

Nutrition Facts : Calories 664.4, Fat 39.7, SaturatedFat 15.8, Cholesterol 134.1, Sodium 2393.3, Carbohydrate 32.4, Fiber 4.2, Sugar 6.3, Protein 44.3

CAFé SALLE PLEYEL BURGER

Café Salle Pleyel Burger image

Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She's kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar.

Provided by Jane Sigal

Categories burgers, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 medium red onion, finely chopped
1 tablespoon unsalted butter
1 teaspoon ground coriander
Salt and freshly ground black pepper
1/3 cup oil-packed, sun-dried tomatoes (2.5 ounces), drained and chopped
1/4 cup drained capers (1.5 ounces)
6 cornichons
1/4 cup tarragon leaves
1/2 cup flat parsley leaves
1 1/2 pounds ground sirloin, chuck or mix
1 tablespoon olive oil
2 ounces Parmesan cheese, thinly sliced with a vegetable peeler
4 large sesame-seed hamburger buns
2 dill pickles, thinly sliced lengthwise with a vegetable peeler

Steps:

In a small saucepan, combine red onion with butter, coriander and 1 cup water and season with salt and pepper. Bring to a boil, then simmer over medium heat, stirring occasionally, until mixture is reduced to 1/2 cup, about 30 minutes.
Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.
Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Parmesan. Lightly toast buns. Spread a thin layer of onion jam on bottom buns. Top with pickle slices and burgers. Cover with top buns and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 6 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 1160 milligrams, Sugar 12 grams, TransFat 1 gram

Tips:

Use a high-quality bun. The bun is an important part of the burger, so make sure it's fresh and fluffy.
Season the beef patties generously. Don't be afraid to use plenty of salt and pepper, as well as other spices like garlic powder, onion powder, and paprika.
Cook the beef patties to your desired doneness. For a medium-rare burger, cook it for about 4 minutes per side. For a medium burger, cook it for about 5 minutes per side. For a medium-well burger, cook it for about 6 minutes per side.
Use a variety of toppings. The possibilities are endless, so get creative and experiment with different combinations of toppings. Some popular choices include cheese, bacon, lettuce, tomato, onion, pickles, and ketchup.
Serve the burgers immediately. Burgers are best when they're served hot off the grill.

Conclusion:

With its juicy beef patty, melted cheese, and crispy bun, the Café Salle Pleyel burger is a classic for a reason. By following these tips, you can make a delicious Café Salle Pleyel burger at home that will rival the one from the restaurant. So fire up your grill and get cooking!