Sirloin Burgers au Poivre
By America's Test KitchenPublished on February 5, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds 90 percent lean ground sirloin Salt and pepper 3 tablespoons Dijon mustard 4 teaspoons cracked black peppercorns 1 tablespoon unsalted butter ½ cup chicken broth ¼ cup dry red wine ½ cup heavy cream 2 tablespoons brandy 4 hamburger buns, toasted
Before You Begin
If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Set wire rack in rimmed baking sheet. Combine beef and 3/4 teaspoon salt in bowl; shape into four 3/4-inch-thick patties and press shallow divot in center of each. Brush each side of patties with 1 teaspoon mustard and press 1/2 teaspoon peppercorns onto each side.
- Melt butter in 12-inch nonstick skillet over high heat. Cook patties until well browned, about 2 minutes per side. Transfer burgers to prepared wire rack and bake until burgers register 125 degrees (for medium-rare), about 5 minutes. Tent loosely with aluminum foil and let rest while preparing sauce.
- Meanwhile, pour off fat from skillet and add broth and wine. Bring to boil over medium-high heat and cook, scraping up any browned bits, until thickened, about 4 minutes. Add cream and brandy, return to boil, and cook until reduced to 1/4 cup, 3 to 5 minutes. Off heat, whisk in remaining 1 teaspoon mustard. Season with salt and pepper to taste. Place burgers on buns and spoon 1 tablespoon sauce over each. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds 90 percent lean ground sirloin
Salt and pepper
3 tablespoons Dijon mustard
4 teaspoons cracked black peppercorns
1 tablespoon unsalted butter
½ cup chicken broth
¼ cup dry red wine
½ cup heavy cream
2 tablespoons brandy
4 hamburger buns, toasted
Ingredients
1 ½ pounds 90 percent lean ground sirloin
Salt and pepper
3 tablespoons Dijon mustard
4 teaspoons cracked black peppercorns
1 tablespoon unsalted butter
½ cup chicken broth
¼ cup dry red wine
½ cup heavy cream
2 tablespoons brandy
4 hamburger buns, toasted
Ingredients
1 ½ pounds 90 percent lean ground sirloin
Salt and pepper
3 tablespoons Dijon mustard
4 teaspoons cracked black peppercorns
1 tablespoon unsalted butter
½ cup chicken broth
¼ cup dry red wine
½ cup heavy cream
2 tablespoons brandy
4 hamburger buns, toasted
Why This Recipe Works
This is a riff on the classic steak au poivre, using ground sirloin instead of an expensive steak. We start making the creamy pan sauce while the burgers are in the oven.
Before You Begin
If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Set wire rack in rimmed baking sheet. Combine beef and 3/4 teaspoon salt in bowl; shape into four 3/4-inch-thick patties and press shallow divot in center of each. Brush each side of patties with 1 teaspoon mustard and press 1/2 teaspoon peppercorns onto each side.
- Melt butter in 12-inch nonstick skillet over high heat. Cook patties until well browned, about 2 minutes per side. Transfer burgers to prepared wire rack and bake until burgers register 125 degrees (for medium-rare), about 5 minutes. Tent loosely with aluminum foil and let rest while preparing sauce.
- Meanwhile, pour off fat from skillet and add broth and wine. Bring to boil over medium-high heat and cook, scraping up any browned bits, until thickened, about 4 minutes. Add cream and brandy, return to boil, and cook until reduced to 1/4 cup, 3 to 5 minutes. Off heat, whisk in remaining 1 teaspoon mustard. Season with salt and pepper to taste. Place burgers on buns and spoon 1 tablespoon sauce over each. Serve.
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