Jerome and Kim’s Parisian Burger | Our Version of the Café Salle Pleyel Burger


On Sunday, I talked about the upscale burgers prepared by French Chefs. We tried a recipe that same night. I referred to my version as my Parisian burgers on Twitter. Several Tweeple were curious.

Jerome and I relish the Parisian burgers. The burger reaches new height. We cannot wait to invite friends so they can appreciate their full flavor.

Last Winter

This is not our first excursion to a different burger experience. We savored the Father’s Office burgers in Santa Monica. We liked it but we were not overwhelmed by the flavor. Both recipes prove that mayonnaise, mustard or ketchup are not essential to make a delicious burger.

Our Interpretation of The Café Salle Pleyel Burger

This was a team effort. I dug the recipe, adjusted the ingredients to our taste and my husband Jerome cooked the meal. Be prepared to taste the ultimate burger. The burgers were cooked on the BBQ.

I am not a fan of tarragon so we use fresh thyme from my herb garden. We use 4 big dill pickles instead of 6 cornichons. I do not have a meat grinder and we believe in making it easy for us. So we use top-grade lean ground beef instead of the stated chucked or mixed ground sirloin.

We save time on the condiments by buying sliced tangy pickles (the sandwich saver kind). You can make your own with a vegetable peeler but why go through this trouble.

Here is the list of the ingredients for our Parisian burger. Refer to Café Salle Pleyel Burger recipe for the prep and cooking instructions.

Onion Puree

  • 1 medium red onion, finely chopped
  • 1 tablespoon salted butter (the original recipe used unsalted butter)
  • 1 teaspoon ground coriander
  • 1 cup water
  • 3-4 good pinches of Fleur de sel
  • Lots of freshly ground black pepper

Meat Patties

  • 1/3 cup oil-packed, sun-dried tomatoes (2.5 ounces), drained and chopped
  • 1/4 cup drained capers (1.5 ounces)
  • 4 dill pickles without garlic
  • 1/4 cup fresh thyme
  • 1/2 cup flat parsley leaves, freshly picked from my gardens
  • 1.25 pound (560 gr) lean ground meat
  • Lots of freshly ground black pepper

Brush some olive oil on both sides of the beef patties and on the BBQ grills – brush again the patties before turning the patties as the oil will have dried out

Composing the Burgers

I will try a fine bakery bread next time. Otherwise, use

Jerome lightly grills the bread on the BBQ. He simply puts the entire bun (top sitting on the bottom) on the grill. He puts nothing on the bread. Then, he flips it over. The idea is that the interior stays tender.

Condiments for the 4 burgers:

I encourage you to try my recipe as it is at least once. Then, you can make your own adjustment. Savor!

>>> Sourcing:
Original recipe: Café Salle Pleyel Burger [New York Times]
Photo credit: Ed Alcock for the New York Times – rights reserved

  • Michelle Blanc
    July 22, 2008 at 13:14

    My mouth is already watering! The only thing I would add is that I would probably heat the bread thru a steamer. Miam…

  • At Home with Kim Vallee
    July 22, 2008 at 13:47

    Thank you Michelle for sharing your way. The bread should be tender and warm. Since I do not own a steamer, we lightly grill our bread. I updated the post with how we grill the bread.

  • Michelle Blanc
    July 22, 2008 at 14:49

    I do not own a steamer either but what I do is use a pasta streaner that I put over a smaller pot filled with boiling water, and put the cover on top of it.