Hamburgersaupoivre Recipes

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HAMBURGERS AU POIVRE



Hamburgers Au Poivre image

This is an adoptee. I made some significant changes 02/23/05 that I feel improve the recipe greatly. I hope you feel the same. Hamburger steak is underrated in my book.

Provided by riffraff

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb beef, Ground
1/2 teaspoon salt
2 -3 tablespoons black pepper, Freshly Cracked (Or To Taste.)
1 tablespoon brandy (optional) or 1 tablespoon cognac (optional)
3 tablespoons red wine, Dry (optional)
2 tablespoons butter

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



HAMBURGERS AU POIVRE image

Categories     Beef

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds lean ground beef
2 tablespoons dijon mustard
1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 cup cracked black pepper
2 tablespoons butter or margarine
1 green onion sliced thin
3 tablespoons brandy
1 cup half and half

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

STEAK AU POIVRE



Steak au Poivre image

Provided by Alton Brown

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 7

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Steps:

  • Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
  • Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
  • In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

BEST HAMBURGER EVER



Best Hamburger Ever image

These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!

Provided by UNIVSTUDENT

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 4

Number Of Ingredients 14

1 ½ pounds lean ground beef
½ onion, finely chopped
½ cup shredded Colby Jack or Cheddar cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed dried rosemary
salt and pepper to taste

Steps:

  • Preheat a grill for high heat.
  • In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
  • Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g

HAMBURGER STEAK (HACHE) AU POIVRE



Hamburger Steak (Hache) Au Poivre image

I got this recipe, years ago, when visiting out in California. It is good for family and/or company (even plain meat and potatoes people like this one!). I am posting it as it was written, but I always double the sauce ingredients.

Provided by MA in Florida

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground chuck
1 1/2-2 tablespoons peppercorns, crushed
2 tablespoons butter
1 tablespoon shallot, finely chopped
1/4 cup red wine
1 tablespoon cognac
1/4 cup beef broth
2 tablespoons parsley, finely chopped

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.

EASY HAMBURGER SOUP



Easy Hamburger Soup image

Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. -Mary Prior, Rush City, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) beef broth
1 cup water
4 celery ribs, thinly sliced
4 large carrots, halved and thinly sliced
1/2 cup quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 708mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

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