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Burgers au Poivre
2 Tbsp whole black peppercorns
1 1/3 lbs ground beef (80/20)
1 ½ tsp kosher salt, divided
½ medium onion, thinly sliced
4 oz button mushrooms, thickly sliced
1 clove garlic, minced
1 Tbsp olive oil
4 plain hamburger buns
Room temperature butter, for toasting buns
2 Tbsp sweet Marsala wine
2/3 cup heavy cream
1 tsp Worcestershire sauce
Preheat grill to 350ºF.
Place peppercorns in zip top plastic bag and pound with a meat mallet until peppercorns are crushed to the equivalent of a coarse grind. Place pepper on a small plate. Form ground beef into four patties and season both sides with 1 tsp of the salt. Place the patties, one at a time, into the pepper. Gently press burger down into the pepper to create a thin, even coat. Repeat on other side of each burger. Grill burgers for 10 minutes each side, turning only once. Set aside when done and keep warm.
Meanwhile, place onions, mushrooms, garlic, oil, and remaining salt in cast iron skillet over medium high heat. Cook for 10 minutes, or until mushrooms are brown and onions begin to caramelize. Remove mixture from pan and set aside. Turn heat to medium low.
Spread butter on each bun half and place butter-side down in same skillet. Toast for 1-2 minutes or until golden brown. Set buns aside and keep warm.
Add wine to same skillet and cook until reduced by half and the color is a deep reddish brown, about 30 seconds. Add cream and Worcestershire sauce and whisk together. Whisking continuously, cook until sauce is thickened, about 3 minutes. Pour into small dish.
To serve, place a dollop of sauce onto bottom bun and place burger on bun. Top burger with more sauce. Follow with onion and mushroom mixture and top half of bun.
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