The Black and Blue Burger

This recipe came from Hubert Keller’s book “Burger Bar”, which is a cookbook based on the burger recipes he uses in his casual dining restaurant of the same name. This particular burger is a play on steak tartare, which as I’m sure you know, is basically raw ground meat with an egg yolk on top, eaten with various condiments on potato wedges. I have actually eaten steak tartare, once in Paris. It’s quite a sight on the plate, and quite an adventure to eat. The meat for these burgers is mixed with the typical condiments you see with steak tartare (capers, mayonnaise, mustard, etc.) and they are just seared, and are NOT cooked through in the middle at all. Very rare inside. They were very yummy, the flavor is amazing! This recipe serves 4.


1 1/2 lbs. ground sirloin, chilled

2 tbs finely chopped red onion

1 tbs capers, drained and chopped

1 tbs finely chopped cornichons

1 tbs minced fresh flat-leaf parsley

3 tbs mayonnaise, divided

3 tbs Dijon mustard, divided

1 tbs minced fresh tarragon

4 large eggs

2 tbs white wine vinegar

Kosher salt and fresh cracked black pepper

2 tbs olive oil

4 ciabatta buns, or other hamburger buns of your choice

1 large heirloom tomato, sliced

2 large handfuls of salad greens of your choice


In a large bowl, use your hands to mix the meat with the onion, capers, cornichons, parsley, 2 tbs mayonnaise, and 1 tbs mustard. Divide the meat into 4 patties and let rest for 30 minutes at room temperature.

In a small bowl, mix together remaining mustard and mayonnaise and the tarragon. Set aside.

Poach the eggs in 1 1/2 inches of water, simmering, with the vinegar. Cook eggs until whites are just set and the yolks are soft, about 90 seconds. Drain the eggs on paper towels.

Generously season both sides of the burgers with salt and pepper. Heat a large, heavy skillet over high heat until screaming hot. Add the oil, then immediately add the burgers. Cook until just browned on each side, about 1 minute on the first side and 1 1/2 minutes on the second side. Transfer to a plate.

Build the burgers: spread the mustard/tarragon mix on the bottom buns, then top with tomato, salad greens, a burger, then a poached egg. Serve immediately and enjoy!

About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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