Though I think of myself as a good cook, and can find my way around the kitchen pretty well, what I like about things like French Fridays is the opportunity to make foods that are entirely outside of the realm of things I would normally tinker with. Capers and tarragon and parsley in a hamburger? With Parmesan on top? Are you serious?
She was serious.
This recipe was surprisingly non-fussy, considering all the ingredients, and I think you’ll agree that it makes an attractive burger.
Dorie wrote about this burger in 2008, if you want to read more.
I thought it was okay, but I’m not a huge fan of tarragon. The kid, who is usually suspicious of leafy green things in her food, decided to take a photo to tell you all what she thought of it.
Since I had three (and only three) gorgeous Asiago buns to use for this dinner, I made three burgers out of what was supposed to make four. These were HUMONGOUS burgers. Again, the kid was vocal in her approval of this move. I left half of mine in the fridge for later. Some elves or something must have come in the night and taken it off my hands.
The burger may have only gotten a 67% approval rate, but the onion marmalade was an unqualified hit. Silky, delicate, with a lovely texture. I’ll do it again.
I’m happy to be back in the French Fridays saddle. If you want to see other folks’ treatment of this burger recipe, check out the Leave Your Link post.