Hamburgers Au Poivre Recipes

HAMBURGER STEAK (HACHE) AU POIVRE

Steps:

• Shape meat into patties of equal size.
• Sprinkle with salt.
• Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere.
• Heat a heavy skillet and do not add fat of any kind.
• When skillet is quite hot add the patties.
• Cook about 5 minute on one side.
• Using a spatula, quickly up patties and turn.
• Cook about 5 minute longer (10 minute for well-done).
• Remove patties to a warm platter.
• Add 1 tablespoon of the butter to the skillet.
• Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted.
• Add the wine and cook 1 minute.
• Add the cognac and let reduce to about half.
• Add the beef broth and cook until reduced to about 3 tablespoons.
• Swirl in the remaining butter.
• Return patties to skillet (off the heat) and turn once.
• Serve garnished with the parsley.

HAMBURGERS AU POIVRE

Steps:

• Mix meat and salt.
• Shape mixture into 4 patties, each about 3/4 of an inch thick.
• Press pepper into both sides of the patties.
• Cook the patties in a large skillet ( I use cast iron)over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes.
• Drain off the fat.
• Sprinkle the cognac over the patties, immediately ignite, if desired; THIS STEP IS FROM THE ORIGINAL RECIPE, I LEFT IT BECAUSE I THOUGHT IT WAS COOL, I did NOT ignite my burger and it was delicious ;).
• Remove patties to a warm platter.
• Stir the wine into the drippings in the skillet.
• Heat just to boiling, stirring constantly.
• Whisk butter, small pieces at a time, into the sauce.
• Serve sauce over the patties.

HAMBURGERS AU POIVRE

Steps:

• Lightly mix beef, 1 tablespoon mustard, the thyme and 1/2 teaspoon salt. Shape mixture into 4 patties. Pour cracked pepper on waxed paper. Press both sides of each hamburger firmly in pepper to coat. Melt butter in large heavy skillet over medium heat. Add hamburgers and cook 3 minutes on each side for rare or until done as desired. Remove patties, keep warm. Add green onion to skillet and cook 1 minute just until wilted. Add brandy and ingnite with long match. When flame die out, stir in half and half and 1/4 teaspoon salt. Simmer about 5 minutes to reduce liquid by about 1/3. Stir in 1 tablespoon mustard, return hamburgers to skillet. Spoon some sauce over tops, sprinkle with additional cracked pepper. Serve immediately