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Burgers au Poivre

Source of Recipe

From "The Ultimate Burger" by America's Test Kitchen


Recipe Introduction

"For this burger we were inspired by the bistro favorite steak au poivre, which translates to 'peppered steak.' We swapped out the expensive cut of meat for a beef burger patty, but kept the requisite black pepper crust and silky, fragrant cream sauce for a burger that would satisfy even the most refined palate. We started by coating our burgers with Dijon, which added a pungent kick and helped the coarsely ground pepper adhere. We seared the burgers quickly to build a good crust and the moved them to the oven to finish. While our burgers rested we made a pan sauce with chicken broth, red wine, heavy cream, and brandy, reducing it on the stovetop to concentrate flavors. A sprinkling of spicy arugula lent the burger a pop of freshness. Serve with cornichons or dill pickles."

List of Ingredients

â—¦ 1 ¾ pounds 85 percent lean ground beef
â—¦ ½ teaspoon salt
â—¦ 3 tablespoons Dijon mustard, divided
â—¦ 4 ½ teaspoons coarsely ground pepper, divided
â—¦ 1 teaspoon vegetable oil
â—¦ ½ cup chicken broth
â—¦ ¼ cup dry red wine
â—¦ ½ cup heavy cream
â—¦ 2 tablespoons brandy
â—¦ 4 hamburger buns, toasted if desired
â—¦ 1 cup baby arugula


Recipe

Adjust oven rack to middle position and heat oven to 300° F. Divide beef into 4 lightly packed balls, then gently flatten into ¾-inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.

Season patties with salt, then brush one side of each patty with 1 teaspoon mustard and sprinkle with ½ teaspoon pepper, pressing to adhere. Flip patties and repeat with 4 teaspoons mustard and 2 teaspoons pepper.

Heat oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 120° to 125° F (for medium-rare) or 130° to 135° F (for medium), 3 to 8 minutes. Transfer burgers to platter and let rest while making sauce.

Pour off fat from skillet and add broth and wine. Bring to boil over medium-high heat and cook, scraping up any browned bits, until reduced to ¼ cup, about 4 minutes. Stir in cream and brandy, return to boil, and cook until reduced to ¼ cup, 3 to 5 minutes. Off heat, whisk in remaining 1 teaspoon mustard and remaining ½ teaspoon pepper. Season with salt to taste.
Serve burgers on buns, topped with sauce and arugula.

Serves 4