Beef Tartare Burger

• 1 1/2 pounds fatty sirloin or chuck, cut into 1-inch chunks
• 1 shallot, peeled
• 1 medium clove garlic, peeled
• 1 tablespoon capers
• 2 anchovy fillets, optional
• 1/2 cup fresh parsley, chopped
• 1/2 teaspoon tabasco sauce, or more to taste
• 2 teaspoons worcestershire sauce
• Salt and pepper, to taste
• medium-cooked egg, chopped
• capers
• whole anchovies
• sweet white onion, diced
• fresh parsley, chopped
• lemon slices, peeled

1. The heat should be medium-high and grill rack about 4 inches from fire.
2. Put beef, shallot, garlic, capers and anchovies, if using, in a food processor and pulse until coarsely groundfiner than chopped, but not much.
3. Put it into a bowl with parsley, Tabasco sauce and Worcestershire sauce, and sprinkle with salt and pepper.
4. Mix gently, then taste and adjust seasoning.
5. Handling the meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
6. Grill about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness.
7. Garnish with chopped egg, capers, anchovies, onion, parsley and lemon if desired.

fatty sirloin, shallot, clove garlic, capers, anchovy, fresh parsley, tabasco sauce, worcestershire sauce, salt, egg, capers, anchovies, sweet white onion, fresh parsley, lemon slices

Taken from www.foodrepublic.com/recipes/beef-tartare-burger-recipe/ (may not work)