“My personal variation of Biftek Hache a La Lyonnaise from Mastering the Art of French Cooking. This version is suited to serve as one would meatloaf and mashed potatoes with greenbean's on the side. It also allows for much more sauce than the original recipe for use on the potatoes as well as the meat.”
6 large, thick patties

Ingredients Nutrition


  1. 1. In one tablespoon of butter and one table spoon of fresh bacon grease, sautee your onions. As onion odor just begins to dissipate, add one clove of pressed garlic to the onions and continue to saute until some of the onions almost begin to brown and have a near amber color. Set aside and allow to cool.
  2. 2. In a sauce pan with boiling water, boil 2 cloves of garlic for 5 seconds and remove to peel under cold running water. Once peeled, return to boiling water for 30 seconds and remove. Once cooled, press the garlic and work into the 4 tb. of butter. Refrigerate.
  3. 3. In a large bowl, add 2lb hamburger, the onions & garlic, 1 Tb bacon grease, salt, pepper, thyme, egg and enough crushed saltines to absorb excess moisture from the fresh bacon grease. Combine thoroughly and form into 6 patties. Separate patties with wax paper or parchment, cover and refrigerate for at least one hr to allow flavors to "marry".
  4. 4. Slice and saute the mushrooms in 2 Tb butter for 3 minutes. Allow the butter to stop foaming before you saute to ensure proper heat. Remove and allow to cool. Refrigerate. Preheat oven to low/warm.
  5. 5. Remove patties from frig and lightly flour them, shaking off any excess. Salt and pepper one side of each patty, if desired.
  6. 6. In a very large skillet, heat one Tb butter and 1 Tb bacon grease until very hot. Brown patties in the fat for 2 to 4 minutes on each side, depending on how well done you prefer. Remove to a oven safe dish and cover. Place in oven to keep warm for now. Mix cornstarch with small amounts of water at a time until it produces a thin liquid (approx. 1/2 cup).
  7. 7. Remove fat from skillet and return to stove, adding a splash of red wine and the 2 cans of beef broth to deglaze and stir so the remaining bits are incorporated into the liquid under high heat. Add the sauted mushrooms and
  8. a little cornstarch water to thicken. Reduce on high heat for awhile, until the sauce is as thick as you like. When ready, remove skillet from heat and swirl in small amounts at a time, using 2 to 3 Tb of the garlic butter. Anything left over can be used for buttering fresh bread or thick toast with the meal.
  9. 8. Remove patties from oven and ladle some sauce over the meat. Serve with garlic mashed potatoes using the sauce as a gravy, and a side of green beans.

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