Open Bearnaise Burgers
|For beef patties|
|Lean ground beef||1 Pound (500 Grams)|
|Finely grated lemon rind||1 Teaspoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Finely chopped fresh tarragon/1 teaspoon dried tarragon||3 Teaspoon, finely chopped|
|Dried bread crumbs||1 Ounce (30 Grams Or 1/4 Cup)|
|For bearnaise sauce|
|Tarragon vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Butter||8 Ounce (250 Gram)|
1. To make patties, place beef mince, lemon rind, onion, garlic, tarragon, egg and bread crumbs in a bowl and mix to combine. Divide mixture into twelve and shape into small patties. Cook patties under a preheated grill for 4-5 minutes each side or until cooked to your liking. Remove from grill, drain on absorbent kitchen paper and keep warm.
2. To make sauce, place egg yolks, tarragon, vinegar and lemon juice in a food processor or blender and process until smooth. Melt butter until it is hot and bubbling. With machine running, slowly pour in melted butter and process until sauce is thick.
3. To assemble, split and toast muffins. Top each muffin half with a lettuce leaf, three patties and a little sauce. Serve immediately.