Life in our 193 square foot apartment seems ages ago, even though we’ve only been in our new home for less than a month. Or for me, just one week…
Last month, living in that tiny flat, Paris felt like an extended vacation. Now, in a slightly larger space, and with Heidi asleep next to me on the couch as I write, Paris feels like home.
On those nights where we felt somewhat displaced and homesick, what helped us to feel rooted were the meals we cooked in that little apartment almost each night. With a kitchen smaller than most people’s pantries, and a fridge similar to what you’d find in a college student’s dorm room, daily trips to the market were required, but honestly, that was half the fun. Each day I would walk around the corner to the organic market, or one block over to Rue Montorgueil, one of Paris’ best market streets. When I wanted something that felt a bit more familiar, I would walk just a bit further to the British grocery store, Marks & Spencer, a place that felt much like Trader Joe’s, and sells the most wonderful flavors of crisps (the cornish cruncher cheddar and pickled onion, and the chicken mustard and worcester sauce crisps are where it’s at).
Working with just two small burners, a microwave, and a toaster, I couldn’t get fancy with what I cooked, but each night that we ate at home, we ate well. With meals like French onion soup, bangers and mash, pot roast, pasta bolognese, and I kid you not, one of the best burgers I have ever had in my life, we didn’t go hungry. For dessert, we’d drink wine and eat chocolate, or enjoy a treat from one of the incredible patisseries nearby. Who needs to bake when you live in Paris?
Heidi and I returned to Paris a week ago today, but unfortunately, I came down with a horrible cold from all of my recent traveling, so while I now have a larger kitchen to cook in, I haven’t yet had much time to play. I made ratatouille earlier this week, and a delectable, buttery quiche the night after that, but since then, it’s been homemade chicken noodle soup and cup after cup of hot tea. Tonight, I think i’ll move on to a spicy curry, and then as soon as I feel 100%, these “camemburgers” will definitely find a place on our dinner menu.
A play on the word hamburger and camembert, the hubs thought calling these burgers “camemburgers ” would be appropriate and cute, and I fully agree. Rich and gooey, these burgers melt in your mouth, and definitely require the crunch of a cornichon and deserve to be washed down by a good red wine. Though we try and limit how often we eat red meat, we ate these guys twice last month, and I can’t wait to get over this cold so I can fully appreciate another one soon.
Cornichons, which are basically just little baby pickles, should be available in your local grocery store, and are for sure available at Trader Joe’s and Whole Foods if you have one nearby. If you can’t find camembert cheese, or find the flavor too strong, brie cheese would work wonderfully as a replacement. And while we love a good strong camembert, for this particular recipe, I recommend a milder one as the strong flavor could overpower the taste of the caramelized onions, which no one wants to miss. If you do use a strong camembert, cut off the rind before melting the cheese on your burger.
Caramelized Onion Camemburgers
Yields two burgers
1 lb ground beef
Camembert cheese (or brie if you prefer a milder flavor – see note above)
1 yellow onion, thinly sliced
Melt a pat of butter in the bottom of skillet over moderately low heat. Add the onion, and stir until your onion slices are well coated in butter. Cover the pot and reduce the heat to very low and let the onions steep for about 10-15 minutes.
After about 15 minutes, uncover the pot, raise the heat slightly, and stir in a pinch of salt and sugar. Cook onions, stirring frequently, for about 30-40 minutes, until they have turned an even, light golden brown.
Meanwhile, prepare your burgers by forming two patties and sprinkling each with salt and pepper. Next, add a little butter to a skillet and cook your patties until they reach your desired doneness. For this recipe, I like the burgers to still be a bit pink. I believe our burgers were probably cooked to medium. Before you pull your burgers from the heat, top them with a couple of slices of cheese, and cover the skillet so your cheese can quickly melt. If your onions have finished caramelizing, you can top your patty with onions before adding the cheese to help everything nicely meld together. Otherwise, you can add your onions later.
Once your patties have finished cooking and your onions are done caramelizing, it’s time to assemble your burgers. Spread both buns with a bit of mayonnaise, and one side with a little dijon mustard. Add your burger patty, your caramelized onions (if you haven’t already), and a few cornichons. You can either slice your cornichons in half (long ways) or add them whole. The cornichons we buy here are rather small, and we love the acidity and crunch that they add, so we don’t bother cutting ours.
Serve with some herb seasoned fries and fry sauce (we love sautéed garlic and herbs mixed with mayonnaise) and a bottle of red wine (really, most reds will go great with this, but we particularly love a good Pinot Noir or Côtes du Rhône) and bon appetit!
*Sure, you could use regular buns, but really, I don’t recommend it. I used regular buns the first time I made this recipe and the burgers were good, however, the second time I made them, with brioche buns, they were GREAT.