Ingredients
Vegetable oil or canola oil, for frying
2 medium yellow onions
2 cups buttermilk, for coating the onions
3 cups flour, for dredging
Salt and pepper
1/2 cup chives, finely chopped
2 pounds coarse ground sirloin
4 tablespoons Worcestershire sauce
Lots of coarse black pepper
Salt
Extra virgin olive oil (EVOO), for drizzling, plus 1 tablespoon
2 tablespoons butter
1/2 pound button mushrooms, very thinly sliced
1 large shallot, finely chopped
1 large clove garlic, finely chopped
A couple of sprigs of fresh thyme, finely chopped
1 round tablespoon flour
A generous splash of dry sherry or white wine
1 can beef consommé (10 ounces)
1/4 cup sour cream
4 slices good-quality white bread, toasted and lightly buttered
1/4 cup flat leaf parsley, finely chopped
Directions
For the onions, heat a few inches of oil in small pot over medium-high heat. While the oil heats up, cut 2-inch-thick slices of onion and separate them into large rings; reserve the remainder of the onion for another use. Place the buttermilk in a bowl and soak the onion rings for a few minutes in the buttermilk. Dredge the onion rings in flour mixed with chives and lots of salt and coarse pepper, then dip them again in the buttermilk and again in the flour. Fry one or two rings at a time for about 4 minutes until deep golden and cool/drain on a rack. Combine the meat with the Worcestershire sauce, lots of pepper and a little salt. Form four large patties and coat them with EVOO. Heat a large skillet over medium-high heat, add the burgers and cook for 4 minutes on each side; remove to platter and rest. Add a little more EVOO to the pan and the butter, reduce the heat a bit and sauté the mushrooms for a few minutes. Add the shallot, garlic and thyme; season with salt and pepper and cook for a couple of minutes more. Sprinkle a little flour around the pan, stir, then add the sherry to deglaze. Add the consommé and thicken. Stir in the sour cream to combine.
Place lightly buttered toast on dinner plates and top with the burgers. Pour the warm Stroganoff sauce over the top and garnish with one large onion ring and parsley. Serve with cornichons along with a watercress salad with Dijon vinaigrette alongside.