Steak au Poivre Burger

Name: Steak au Poivre Burger
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 2-3 slugs of brandy; 150 ml (5 fl oz) whipping cream; 1 teaspoon Dijon mustard; a squeeze of lemon; 675 g (1½ lb) lean minced beef; salt and pepper; 1 egg; a knob of butter; oil, for cooking; 2 tablespoons green peppercorns, lightly crushed; 1 large onion, finely chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

When cooking burgers, they should be treated as respectfully as fillet steak. With that in mind, I thought we’d serve these burgers just like steak. If the burgers are quite thick, an extra 1-2 minutes should be added for medium.

Ingredients

1 large onion, finely chopped
1 egg
675 g (1½

Europe
United Kingdom
Dinner
Gluten-free
England

Method

Mix the onion and egg into the beef, seasoning with salt and pepper. Divide the mixture into four, shaping and pressing each into a burger.
To cook the burgers, heat some oil and butter in a frying pan and once sizzling, cook them for 6-7 minutes on each side for medium. Remove from the pan and keep warm to one side.
Pour off any excess fat and spoon in th