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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From the Great Big Burger Book Ingredients:
1 tablespoon cornstarch |
1 tablespoon dijon mustard |
1 cup beef broth |
2 lbs ground sirloin |
3 tablespoons green peppercorns, packed in water, drained |
1/4 teaspoon soy sauce |
1 tablespoon olive oil |
1/4 cup minced shallot |
1/4 cup chopped fresh flat-leaf parsley |
1/4 teaspoon worcestershire sauce |
1/2 lemon, juice of |
1 teaspoon port wine or 1 teaspoon madeira wine |
Directions:
1. In a small bowl, mix the cornstarch, mustard, and broth together; set aside.
2. Form the ground beef into 6 patties, each 1 inch thick; set aside.
3. Put the peppercorns on a shallow plate and crush with the back of a spoon; mix in the soy sauce and 1 teaspoon olive oil.
4. Press both sides of each burger into the peppercorn mixture, so the burgers are evenly studded and you have used up all the peppercorns.
5. Heat 1 teaspoon olive oil in a skillet over high heat; sear 3 of the burgers on both sides, 1 to 2 minutes per side.
6. Remove from the pan and set aside; repeat with the remaining 3 burgers.
7. Decrease heat to medium; add in shallots and parsley; stir to combine.
8. Add the cornstarch mixture, worcestershire sauce, lemon juice, and port; cook, stirring, 1 minute.
9. Carefully pour half the sauce into a second skillet; place 3 burgers in each skillet, decrease heat to med-low and cook, bathing the burgers in the simmering sauce by turning them over, for 3-5 minutes.
10. Serve on toasted brioche buns; top burgers off with some of the pan sauce and a pinch of chopped fresh flat-leaf parsley.
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