NateB
Well-Known Member
Last Fall, I felt like making an over the top hamburger so I took one of my favorite Steakhouse meals and made it a sandwich. Hamburger au Poivre.
I didn't write down exact ingredients, but if you want to make something like this you can see my thought process and copy it close enough.
The patties were 2/3 chuck roast and 1/3 short rib, cut up into chunks, ground together and formed into 1/2 lb patties. Each patty was liberally coated with coarse ground black pepper. Charcoal grill prepared for indirect heat, with 2 layers of coals on the hot side and no coals on the cool side.
The sauce came together while the coals and grill were heating. Melt 1 or 2 tablespoons of butter in a saucepan. Mince a shallot and cook it in the butter until it is soft. Add a few grinds of pepper to the cooked shallot. Next was a shot of cognac and an eyeballed amount of chicken stock. Probably 1/4 cup or so. Bring the sauce to a simmer and turn the heat to low. Add heavy cream until the sauce is thick enough to coat a spoon. Add some dijon mustard to taste and keep warm.
Thick burgers do better when cooked over indirect heat. I brought them to rare, 10 minutes on one side and 5 on the other then seared each side over the hot part of the grill to give a good crust on the peppercorns. Melt a piece if provolone on the patty.
Served on a brioche bun with a spread of dijon mustard, tomato, red onion, and topped with the cognac-cream sauce. Smashed yellow potatoes on the side.
I didn't write down exact ingredients, but if you want to make something like this you can see my thought process and copy it close enough.
The patties were 2/3 chuck roast and 1/3 short rib, cut up into chunks, ground together and formed into 1/2 lb patties. Each patty was liberally coated with coarse ground black pepper. Charcoal grill prepared for indirect heat, with 2 layers of coals on the hot side and no coals on the cool side.
The sauce came together while the coals and grill were heating. Melt 1 or 2 tablespoons of butter in a saucepan. Mince a shallot and cook it in the butter until it is soft. Add a few grinds of pepper to the cooked shallot. Next was a shot of cognac and an eyeballed amount of chicken stock. Probably 1/4 cup or so. Bring the sauce to a simmer and turn the heat to low. Add heavy cream until the sauce is thick enough to coat a spoon. Add some dijon mustard to taste and keep warm.
Thick burgers do better when cooked over indirect heat. I brought them to rare, 10 minutes on one side and 5 on the other then seared each side over the hot part of the grill to give a good crust on the peppercorns. Melt a piece if provolone on the patty.
Served on a brioche bun with a spread of dijon mustard, tomato, red onion, and topped with the cognac-cream sauce. Smashed yellow potatoes on the side.