Café Salle Pleyel Burger

• 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

1. 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. 2. Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.
3. 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. 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.

red onion, unsalted butter, ground coriander, salt, tomato, capers, cornichons, tarragon leaf, parsley, ground sirloin, olive oil, parmesan cheese, buns, dill pickles

Taken from www.food.com/recipe/caf-salle-pleyel-burger-314458 (may not work)