Hamburgers Au Poivre

Name: Hamburgers Au Poivre
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb beef, Ground; 1/2 teaspoon salt; 2 -3 tablespoons black pepper, Freshly Cracked (Or To Taste.); 1 tablespoon brandy (optional) or 1 tablespoon cognac (optional); 3 tablespoons red wine, Dry (optional); 2 tablespoons butter

Submitted by riffraff

"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. "

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Ready In:: 20mins
Ingredients:: 6
Serves:: 4

ingredients

1 lb beef, Ground
¹⁄₂ teaspoon salt
2 -3 tablespoons black pepper, Freshly Cracked (Or To Taste.)
1 tablespoon brandy (optional) or 1 tablespoon cognac (optional)
3 tablespoons red wine, Dry (optional)
2 tablespoons butter

directions

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.