Steak Hache; what is it? is it a steak, is it a burger or is it minced steak? Well I can tell you, it is not a burger; it is however prime steak meat that has been minced and then formed into an oval shape, which then can be cooked just as you would a steak. The oval shape gives it away immediately in defining that it is indeed not a burger.
You see, in France it is against health regulations to have minced meat at point of sale on your meat counter, you have to produce it on demand, that way your customer can see exactly what meat you put through the grinder. Burgers are never seen on butchery counters in France, what different food cultures we have and yet such close neighbours too.
In definition burgers are made from minced meat that has been seasoned before being moulded, usually into a 4inch round shape for home use and sometimes 5inch for professional caterers.
A steak hache by definition; is prime steak meat, minced once on a coarse grinding plate, then pressed into an oval shape and without adding any seasoning at all, for it is seasoned at the cooking stage, just like you would with a normal steak.
The steak hache demands a high price, unlike its cousin the burger. Here in Britain the steak hache is just catching on and is now found on the menu in some London restaurants I am pleased to say.
You might ask yourself, why mince up a prime piece of steak, well for most of us who like a steak and still have our own teeth, eating a steak is not a problem. However some steak lovers cannot manage a firm piece of meat, so the steak hache is the perfect option.
It is best to make some flavoured butters in advance and chill them before using them to cook with the steak hache.
With the photographs here, I have grilled a steak hache with chips along with a mushroom sauce and garnished with a knob of herb butter.