Steak Burger

For the patties:

Use your favorite ground beef and fat content. My favorite burger patties are about 85/15 fat content. I use lower fat content for other recipes, however for a good burger, you need a little fat!

salt and pepper, to taste

neutral oil, for cooking

For serving:

Swiss cheese, sliced thin

Au poivre (recipe below)

crispy onions, purchased

brioche bun or your favorite bun

Au Poivre:

1 tablespoon green peppercorns, drained

2 tablespoons shallots, minced

a lot of pepper freshly ground black pepper

1 tablespoon worcestershire

¼ cup brandy or bourbon

½ cup heavy cream

Make the Burger Patties:

Mix together the ground beef, season with salt and pepper. Use a large ring mold to loosely pack the beef into patties.

Cook the Burger Patties:

Heat a drizzle of neutral oil in a heavy-bottom skillet or pan. Sear the burger patties until they are crispy and deep brown on both sides. Remove from the pan and top the patties with the Swiss cheese and set aside while you make the au poivre. Remove all but 1-2 tablespoons of fat from the pan.

Heat the same pan over medium heat and add the green peppercorns, shallots, a lot of freshly ground black pepper, the Worcestershire and the brandy or bourbon.

Reduce the bourbon all the way down. Add the heavy cream.

Add the burgers to the pan as the sauce comes together. The au poivre sauce will thicken as it finishes heating the burgers.

Taste for salt and pepper before serving.

If desired, toast your bun in a dry pan or the oven until golden brown and warmed through. You can also drizzle a bit of olive oil over the cut side of the bun or spread a tiny pat of butter on the cut side to help make the bun extra toasty.

Serve the seared burgers topped with the green peppercorn sauce, crispy onions.

Steak Burger

About The Author

Michelle Bernstein