If you find most hamburger buns heavy and difficult to digest, or would like to avoid overprocessed American flour, serve your hamburger French-style. Steak haché is simply a hamburger without a bun — and it's far from boring. It’s an iconic dish in France and a favorite for family dinners. The secret to its succulence lies in quality meat and sautéing it in butter.
For a classic twist, try steak à cheval, which adds a perfectly fried egg on top. The egg elevates the dish, making each bite even more satisfying — no need for processed ketchup, mayo, or a bulky bun.
Serve steak haché with a fresh salad and crispy fries; you'll have a meal that embodies the French philosophy of simple, flavorful, and balanced food that prioritizes high-quality ingredients.
Here is the basic recipe, and you'll find some variations after the recipe.
Quality fresh ground beef
Butter
Optional: 1 egg per burger
Form the meat into patties. Season with sea salt and pepper.
Melt the butter in a sauté pan over medium-high heat. About 1-2 tablespoons of butter per half pound of meat.
When the butter starts to bubble but is not browned, fry the meat in the hot butter for 2-3 minutes, then flip and fry on the other side for 2 to 3 more minutes (or until desired doneness).
To make steak à cheval, top the steak haché with a sunny-side-up egg for an extra touch of richness.
The key to this dish is a seared outer layer, with a rare, soft interior. Overcooking the meat will result in a drier, less flavorful burger.
This simple version is delicious and fast to prepare, but here are some additional ingredient suggestions to elevate your steak haché:
Serve your steak haché with fries, salad, and a simple dessert for a fun Friday family dinner — with a family apéritif too!
Caesar salad with homemade croutons
