Creative Household Co.

My interpretation of Julia Child's famous recipe gave me juicy hamburger patties with an earthy richness.

Start by finely chopping one yellow onion.

Saute the bits in 2-tbsp butter on medium/medium-low heat for about 10 minutes until just barely browned.

Pour the onions into a bowl and add 1-pound of regular ground beef with 1/8-tsp thyme, 1/8-tsp pepper, 1-tsp salt, and an egg.

It's OK to eyeball these seasonings- I did.

Mix it all up well and form into four patties. Julia likes them very thin so you can take big bites. They will be gooey, so refrigerate before grilling to stiffen them up.

Put 2-tbsp of butter back in the pan you used for the onion and get it on a medium-high heat. Once the butter is foaming, lightly dredge each patty in flour and tap off all extra.

Put the patties in and cook until browned (there will be blood coming out of the top). Flip until clear juices start coming out of the top again.

I flipped a second time and added cheese to melt but otherwise they're done. Let the cheese get soft and melty.

Move the patties to a plate and cover to keep warm. The cheese will really melt and get gooey here.

Drain the excess fat from the pan, add stock and 1-tbsp butter, then reduce with the leftover bits until syrupy.

Pour the au jus over the patties and enjoy.