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Hamburgers Au Poivre

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“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.”

Ingredients Nutrition


  1. Mix meat and salt.
  2. Shape mixture into 4 patties, each about 3/4 of an inch thick.
  3. Press pepper into both sides of the patties.
  4. 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.
  5. Drain off the fat.
  6. 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 ;).
  7. Remove patties to a warm platter.
  8. Stir the wine into the drippings in the skillet.
  9. Heat just to boiling, stirring constantly.
  10. Whisk butter, small pieces at a time, into the sauce.
  11. Serve sauce over the patties.

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