almost steak-tartare burgeralmost steak-tartare burgeralmost steak-tartare burger

Feeling weak ? Feeling hungry ? Feeling carnivorous ? Raw meat… mixed in with more raw stuff, this is the original "steak tartare" in France. Raw, fresh quality ground beef (sometimes hand-cut) served with a selection of condiments and an egg yolk that you mix in yourself (or sometimes pre-mixed) alongside a simple green salad and home fries. On a hot summer day or night, a simple and honest meal, not for the faint-hearted and a symbol of French culinary culture. My version (because it's still chilly out there and not yet summer but I'm craving tartare now) is a quickly pan-fried one (or "snacké" as we say in France) and the condiments added are increased in quantity and modified to accentuate the flavors and recall the original raw-ness of the original version. You add more pickled vegetables and some lemon juice to increase the acidity and less egg yolk because it will be fried in oil and also a few anchovy filets (not for the fishy taste that is undetectable but as a flavour enhancer) and absolutely no salt added because the meat quickly draws out and absorbs the saltiness of the condiments… Grrrrrrrr, beef !

almost steak-tartare burger


4 (135 grams each)


  • 400 grams ground beef
  • 2 egg yolks
  • 2 tbsp capers
  • 2 tbsp chopped pickled onions (or 2 chopped green onions)
  • 2 tbsp chopped dill pickles
  • 1 tbsp grainy or dijon mustard
  • ground pepper (no salt added)
  • 4-6 tbsp chopped fresh parsley
  • 1 1/2 tbsp Worcester sauce
  • 1/4 tsp tabasco
  • 2 anchovy filets (patted dry)
  • 1/4 tsp lemon juice
  • optional : some flour and bread crumbs for dredging and coating
  • olive oil for frying


  • in a mini food-processor, pulse and mix all ingredients together (except for the ground beef)
  • add the mixture to the ground beef and mix thoroughly with your hands
  • create 4 large meatballs and place in refrigerator to firm up for 1 hour
  • flatten the meatballs into thick compact patties and dredge in flour or breadcrumbs (for a crispier coating and softer middle)
  • with some olive oil in a frying pan and at high heat, fry and sear the meat patties for 2 minutes on each side (do not overcook)
  • serve simply with bread or in small buns with a few leaves of salad and a side dish of fries or see recipe for lemony oven-baked crispy potato wedges