Steak au Poivre Burger from Keeping it Simple by Gary Rhodes
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
- 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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