Beef Boulette Burgers

“Boulette” is French for ball or meatball, and these tender, dressed-up burger patties show why French-Canadian cooking treats ground beef with the same respect as a roast. The unusual addition is sour cream. A full cup folded into two pounds of ground beef tenderizes the meat from the inside, keeping the cooked patties juicy even after a hot broil or grill that would normally dry out plain hamburger. Chopped mushrooms, finely diced onion, and snipped parsley build savory umami depth, while bread crumbs bind everything into patties that hold their shape on the heat. The 4-inch distance from the broiler is intentional. Far enough away to avoid scorching the rich, fatty exterior, close enough to develop a proper sear. Serve open-faced over toast with a pan sauce, or on buns like a regular burger.

Pro Tips

• Use 80/20 ground beef. Lower fat percentages cannot stand up to broiler heat without drying out, even with the sour cream.
• Mix everything gently with a fork or your hands. Overworking the meat creates dense, tough patties.
• Drain the canned mushrooms thoroughly before chopping. Excess liquid wets down the patties and prevents proper browning.
• Form the patties an hour ahead and refrigerate to firm up. Cold patties hold their shape better on the heat.

Variations

• Substitute Greek yogurt for the sour cream for a tangier, slightly lighter result.
• Top with caramelized onions and Swiss cheese for a French-onion-burger spin.
• Stir in 1 teaspoon of Worcestershire sauce and a clove of grated garlic for deeper savoriness.