Steak Burgers with Peppercorn Sauce Dip

  • 17 Apr - 23 Apr, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· Butter

· 4 shallots

· 1 tablespoon sherry vinegar

· 2 black peppercorns

· 150 ml beef stock

· Worcestershire sauce

· 5 tablespoons double cream

· 400 g steak mince

· 1 teaspoon garlic salt

· Oil for frying

· 4 slices emmental

· 4 brioche-style burger buns

Method

To make the peppercorn sauce, heat a knob of butter in a frying pan and cook half the shallots until soft and golden. Add the vinegar and crushed peppercorns, turn up the heat and cook until the vinegar has almost evaporated, then tip in the stock and Worcestershire sauce, and cook until the liquid is reduced. Add the cream and simmer for two minutes. To make the burgers, put the mince, remaining shallots and garlic salt in a bowl. Season and mix well, and then divide into balls. Form each burger into a flat patty a bit bigger than the buns. Heat a frying pan. Lightly oil and season the patties then sear for two minutes on each side. Add a slice of cheese to each then grill until the cheese has melted. Add lettuce to each bun base. Sit a burger on top then add the onions, gherkins and bun top and serve.

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