Source: Based Cooking (community recipes)
Start with beef that's been freshly minced or ask your butcher to grind it the day you cook — ground meat oxidises quickly and turns grey-brown within hours. Freeze the meat lightly before mincing by hand or pulsing in a processor; this keeps it cold and prevents smearing. The knife-skills here matter: you want distinct pieces that hold their shape, not a paste. Roughly chop the beef into 5mm fragments and set aside on a chilled plate.
Brunoise your alliums — shallots are preferable to onion for their delicate sweetness — into 3mm dice. Slice cornichons lengthwise, then cut into thin batons. Rinse the capers thoroughly under cold water to strip away excess salt and brine, which would overwhelm the raw beef. Chop parsley if using, though it's not optional if you want freshness cutting through the richness. Keep everything cold and separate until the moment you assemble.
Combine the beef with shallots, cornichons, and capers in a bowl. Dress with a teaspoon of Worcestershire (the condiment|condiments here anchor the beef's flavour through umami and acid), a small dot of mustard for sharpness, and ketchup only if you want sweetness — many versions skip it entirely. Mix with your hand, turning everything over gently two or three times until just combined. Over-working develops gluten in the meat's connective tissue, making it dense. Season at this point, not at the end; salt needs time to dissolve slightly and distribute.
Form the mixture into a ball in your palm, then press it onto a cold plate with the heel of your hand to create a shallow bowl shape — this gives you a well for the egg-yolk. Separate an egg and nestle the yolk into the centre; leave the white behind. The raw yolk acts as both sauce and richness, its emulsified fat binding everything together as you cut and fold it in with each bite. Crack a pinch of fleur de sel over the top and finish with a turn of black pepper. Serve immediately with toasted bread or crackers. The window for eating is short — the meat will weep liquid and darken as it oxidises, losing its tender texture and clean colour.
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