French herb patties
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef; (80 percent lean) |
| ¼ | teaspoon | Coarse ground black pepper; dried rosemary and thyme leaves |
| 1 | tablespoon | Butter |
| 2 | smalls | Onions; sliced and |
| Separated into rings | ||
| 1 | tablespoon | Dijon-style mustard |
Directions
Shape ground beef Into 2 patties, each ½ Inch thick. Combine pepper, rosemary and thyme; gently press Into both sides of patties. Melt butter in small nonstick skillet over medium heat; Add onions; cook 6 to 8 minutes or until transparent and tender. Stir In mustard. Divide onions evenly between 2 plates; keep warm. Place patties in same pan; cook 4 minutes. Pour off drippings. Turn patties; continue cooking 4 minutes or to desired doneness.
Season with salt, If desired. Place patties over onions; top with additional Dijon-style mustard, if desired. Yields: 2 servings.
Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary." <diane@...> on Jan 5, 1998