Step 1

Mound diced beef on a cutting board and run a chef’s knife through it several times to mince meat into finer, slightly irregular pieces.

Step 2

Place minced beef, Dijon, minced garlic, shallots and capers in a large bowl. Season with salt and pepper. With a wooden spoon, vigorously beat together beef and the seasonings until well incorporated meat begins to bind together, 3-5 minutes.

Step 3

Use your hands to form meat into 8-10 (1-inch-thick) patties. Chill in refrigerator to firm up, at least 10 minutes.

Step 4

Set a large sauté pan over medium-high heat and add grapeseed oil. Once very hot, lay in 4 patties, making sure not to crowd pan. Sear patties on one side until richly golden brown, about 2 minutes. Carefully flip patties and sear reverse side, 1-2 minutes for medium-rare.

Step 5

Once both sides are seared, add butter, rosemary and whole garlic cloves. Baste patties with frothy butter until butter starts to brown, about 1-2 minutes. Repeat cooking and basting with remaining patties.

Step 6

Serve seared patties with a green salad and crusty bread.