Steak au Poivre Burger from Keeping it Simple by Gary Rhodes

Steak au Poivre Burger from Keeping it Simple by Gary Rhodes

app.ckbk.com

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...

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Ingredients

  • 2 tablespoons green peppercorns, lightly crushed
  • a squeeze of lemon
  • salt and pepper
  • 675 g (1½ lb) lean minced beef
  • a knob of butter
  • 150 ml (5 fl oz) whipping cream
  • 1 teaspoon Dijon mustard
  • 2-3 slugs of brandy
  • 1 egg
  • oil, for cooking
  • 1 large onion, finely chopped

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