Burgers Diane Recipes

Steps:

• Mix the ground round, salt and pepper together lightly and form into 3 1-inch patties.
• Melt butter in skillet. Remove from heat. Blend mustard into butter, return to heat. Saute hamburgers on medium heat about 5 minutes each side. Remove and keep warm.
• Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended.
• Return patties to pan and let simmer in juices a few minutes while spooning juice over the top occasionally.
• Serve over toasted french bread.

Steps:

• Directions:.
• Gently combine ground beef, 1 teaspoons of the Worcestershire sauce, salt, and pepper. Form into 4 patties, each 1-inch thick.
• Heat a large heavy skillet over medium heat. Add 1 Tbsp.of the butter and sear ground beef patties until browned on each side. Remove to a platter and keep warm.
• Add remaining 1 tablespoons of butter to the same skillet along with shallots and mushrooms. Saute until most of the liquid has evaporated and vegetables are soft.
• Carefully add red wine and stir often, scraping up browned bits, for 2 minutes until reduced. Stir in Dijon mustard, lemon juice, remaining 1-1/2 teaspoons Worcestershire sauce, and cream. Cook an additional 2 minutes. Taste and adjust salt and pepper, if need be.
• Return beef patties, with any accumulated juices, to the sauce, turning to coat. Heat until warmed through, sprinkle with chives, and serve with pan sauce.

Steps:

• In a small bowl, mix the cornstarch, mustard, and broth together; set aside.
• Form the ground beef into 6 patties, each 1 inch thick; set aside.
• Put the peppercorns on a shallow plate and crush with the back of a spoon; mix in the soy sauce and 1 teaspoon olive oil.
• Press both sides of each burger into the peppercorn mixture, so the burgers are evenly studded and you have used up all the peppercorns.
• Heat 1 teaspoon olive oil in a skillet over high heat; sear 3 of the burgers on both sides, 1 to 2 minutes per side.
• Remove from the pan and set aside; repeat with the remaining 3 burgers.
• Decrease heat to medium; add in shallots and parsley; stir to combine.
• Add the cornstarch mixture, worcestershire sauce, lemon juice, and port; cook, stirring, 1 minute.
• Carefully pour half the sauce into a second skillet; place 3 burgers in each skillet, decrease heat to med-low and cook, bathing the burgers in the simmering sauce by turning them over, for 3-5 minutes.
• Serve on toasted brioche buns; top burgers off with some of the pan sauce and a pinch of chopped fresh flat-leaf parsley.