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Burger au Poivre

Print Recipe

Ingredients
  

  • 8 oz mushrooms
  • 1/2 onion chopped
  • 3 garlic cloves chopped
  • 1/4 cup cognac or red wine vinegar
  • 1 cup beef stock
  • 3 tbsp heavy cream
  • 4 sprigs thyme chopped
  • 1 lb ground sirloin
  • 5 tbsp crushed peppercorns
  • swiss cheese
  • olive oil

Instructions
 

  • Heat olive oil in a pan and your mushrooms. Add a pinch of salt and cook until golden brown. Transfer in a bowl and set aside.
  • In a pan heat your olive oil, add onion and sweat for 5 minutes. Add garlic and sweat for another 2 minutes.
  • Add cognac or red wine vinegar (I prefer red wine) and reduce until most liquid is gone. Add stock and reduce by half. Add your cream and simmer for 5 minutes. Add your thyme and stir.
  • Spread your peppercorns over your work station. Form patties with sirloin and press down on peppercorns for each side.
  • Heat pan with olive oil and cook your patties to your liking.
  • Top patties with mushroom and cheese, cover to melt cheese.
  • Let your patties rest for about 4 minutes. Serve on bun and spoon over your sauce and boom! Burger au Poivre!