Hamburgers Au Poivre Recipes

Steps:

• Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
• Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
• Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
• Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
• Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
• Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).

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.

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

Steps:

• 1. With flat end of cleaver or with meat pounder, crush peppercorns between sheets of waxed paper.Shape beef lightly into four patties and press pepper into both sides of patties.
• 2. Sprinkle a light layer of salt over bottom of heavy skillet just large enough to hold the hamburger patties.When salt begins to brown, add 4 tsp. butter and heat til very hot. Add hamburgers and cook til well browned on one side. Turn and cook 30 seconds over high heat, then lower heat to medium and cook for 1 to 2 minutes for rare. Transfer to warmed platter.
• 3. Pour fat from skillet. Add brandy and carefully ignite with long match. Shake skillet til flames go out. Add lemon juice. Swirl in the sliced butter and pour sauce over hamburgers. garnish platter with sprigs of parsley

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.