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Burgers Au Poivre With Potato Wedges

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“I have yet to make this, but it's next on my list. For now, lemme just say....OMG, the photo I saw is insane! A big THANK YOU to Rachael Ray. I'm not a horseradish fan, so I'll have to discover if it's "omittable or substitutable" without suffering major repercussions. Times are estimated.”
1hr 50mins

Ingredients Nutrition


  1. Preheat the oven to 425º. On a baking sheet, toss the potatoes with 2 tablespoons olive oil and the grill seasoning. Roast for 45 minutes.
  2. Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and onion and cook until softened, about 5 minutes. Season with salt and pepper.
  3. In a second medium skillet, heat 1 tablespoon olive oil over medium heat. Season the beef with salt and the coarse pepper. Form into 4 patties. Pour the wine into a dish. Dip each patty in the wine, then cook for 4 minutes on each side. Transfer to a plate and top with the mushrooms; cover with foil.
  4. Add the wine to the burger skillet and reduce to a syrup. Whisk in the butter, then the flour, beef broth and Worcestershire sauce.
  5. Heat the mushroom skillet over medium heat and add the remaining 2 tablespoons olive oil. Add the spinach and cook until wilted. Toss in the gorgonzola.
  6. Combine the sour cream with the applesauce, horseradish and bread crumbs. Serve the burgers with the wine gravy, spinach and potatoes, and horseradish sauce for dipping.

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