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Steak Au Poivre Burgers

Serves 4

4, 6 oz burger patty

8 oz Heavy cream

4 Shallots, sliced

2 Tablespoons Red Wine Vinegar

3 Tablespoons Cognac

2 teaspoon Pro Seasoning Bourbon Black Pepper

1 teaspoon Pro Seasoning English Flake Salt

2 cups fresh arugula

4 Sourdough Burger Bun

Method of prep

Heat a cast iron skillet or sauté pan over medium high heat. Season patties with Pro Seasoning Bourbon Black Pepper and English Flake Salt. Lower the heat to medium and cook patties in the skillet until desired doneness is achieved. Remove patties from the pan and set aside. Add shallots to the pan and cook over medium heat until they are nice and caramelized (about 10 minutes). Add red wine vinegar to the pan and cook until reduced to a syrup. Remove onions from the pan and set aside. CAREFULLY add cognac to the pan and make sure all the alcohol is cooked off. You can do this by flambéing the cognac until the flame goes out (if you are confident and skilled in doing so). Or you can cook the cognac over very low heat until it is cloudy. Either way, it’s always good measure to keep a fire extinguisher handy in your kitchen for emergencies. Next, add heavy cream to the pan and reduce by half while gently stirring with a rubber spatula. The sauce is done when it coats the back of a wooden spoon, and you can drag your finger through it and leave a line.

To assemble the burgers

Toast the burger buns, you can butter them if desired. Place the bottom bun down, then the burger patty. Top the burger patty with sauce. Add caramelized onions, then top with arugula and close the burger up with the top bun. Serve with French fries or your favorite burger accompaniment!

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