1 1/2 pounds ground beef
1 medium red onion
1/2 cup sour cream
1 tablespoon mayonnaise
1 teaspoon Grey PouponTM
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 packet onion soup mix
8 French rolls
Mince the onion. Mix all top ingredients by hand. (Yes, it’s mushy.) Form 8 elongated patties. Fry patties on medium-high heat until juice coming from patties is no longer red or meat is no longer pink. Don’t turn patties over as frequently as you would for an American hamburger. There is plenty of moisture in these patties. You don’t have to worry as much about them drying out and early turning might cause them to crumble.
Toast French rolls. Put patty and lettuce on roll. This is a French hamburger. Any mustard must be Grey PouponTM. Sacré bleu.
1) I was last in France in 1993. At that time, there were dozens of McDonald’sTM. The best one was in Nice. Most restaurants in France are only open during meal times. McDonald’sTM remains open throughout the day.
2) A McDonald’s in Budapest, Hungary, charged for ketchup.
3) I am a fifth-generation direct descendant of the great French Emperor Napoleon. He died on the fifth hour of the fifth day of the fifth month. I was born at that same time. Different years, of course. He also conquered a few more countries than I.
4) I bicycled across France in 1983. At that time, my French was on the level of a distracted third grader.
5) I had a burger in France. It came in a French roll.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com