You want to get a nice sirloin or chuck steak, one with a few ribbons of fat in in to give us a nice juicy burger. Cut it up into chunks and drop it in the food processor, and hit the pulse button just until it is finely chopped. You want little teeny chunks, not a paste. Congrats…you have made your own ground beef, and you know for a fact that there is exactly NO alarming filler in there.
Once you’ve gotten over the excitement of that part, gently mix your beef with some fresh chopped parsley, a little Worcestershire sauce, some salt and pepper and a little hot sauce, and then form it into burgers. The secret here is to do all this as gently as possible – the less you smush the meat together, the tenderer the burger. And we are all about the tenderness!
Now crank up your frying pan or griddle (these babies are delicate, and will cook better on a flat surface than on your grill) and cook them to your preference. If you are going for rare, that means 3 minutes on the first side and about 1-2 minutes on the second. Once they are done, you can get the full tartare experience by topping the burger with any or all of the usual steak tartare toppings – I used chopped hardboiled egg and capers, but you can also squeeze on some lemon juice, sprinkle on chopped onions…whatever sounds good to you!
Have I convinced you on the whole tartare thing yet? If so, please proceed directly to tuna tartare!
Recipe lightly adapted from The New York Times