Steak haché with French fries

It is quite often that one sees steak haché on the menus in many restaurants around France. And, although one likes to expect a burger to arrive, steak haché is not that. It is a meat pattie, moulded in a round shape, after mixing with garlic, onion and egg, and fried in oil to perfection, served with fries and a simple salad. And, although reading through so many recipes, a more traditional steak haché is made with cooked onions and garlic, I think that the taste gets too plain and there is much more character when the two are fresh and grated so that there are no pieces, yet lots of that pungent flavour.

300 g frozen fries*
sea salt to taste
20 ml mild extra virgin olive oil

steak haché:
500 g medium fatty ground beef
1 medium egg
1 tsp thyme leaves
2 large garlic cloves, grated
1/2 shallot onion, grated
1 tbsp mild extra virgin olive oil
sea salt to taste
freshly ground pepper to taste

Heat the oven, if using for frying fries. And fry them as stated on the package. Prepare the salad, if using, mixing lettuce, a bit of mustard, oil, salt and pepper.

In a bowl, mix all of the steak haché ingredients kneading for 2 minutes. Prepare four patties.

When the fries are almost ready, heat a pan and add oil. When hot, place patties inside and cook on medium-high heat for 4-5 minutes on each side, depending on how well cooked you want your steak to be.

Serve one steak per person with fries and salad. Some good ketchup or mustard is always a good addition.


* I use BIO from PICARD or La Vie Claire