HAMBURGERS AU POIVRE by www.country-cooking.com
1 lb Ground Beef
1/2 tsp Salt
1/2 tb Freshly Ground Cracked Black Pepper (or to taste)
1 tbsp Brandy Or Cognac (optional)
3 tbsp Red Wine; Dry, (optional)
Mix Meat and salt. Shape mixture into 4 patties, each about ¾” thick.
Press pepper into both sides of the patties. Cook the patties in a large
skillet over medium-high heat, turning once, until the desired
doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the
cognac over the patties, immediately ignite, if desired. Remove patties
to a warm platter. Stir the wine into the drippings in the skillet. Heat
just to boiling, stirring constantly. Serve Sauce over the patties.
HAMBURGERS DIANE
2 tbsp Margarine Or Butter
1 tsp Worcestershire Sauce
1/4 tsp Lemon Juice
1 Clove Garlic; Minced
1 Onion; Sliced, Small
1 c Fresh Mushrooms; (washed, trimmed & sliced)
1 lb Lean Ground beef
1/2 tsp Salt
1/4 tsp Pepper
Melt margarine in a large skillet. Add the Worcestershire Sauce, lemon
juice, Garlic, onion, and mushrooms. Cook and stir over medium heat
for 2 minutes. Remove from the heat. Mix the Meat, salt and pepper
together. Shape the mixture into 4 patties, each about 3/4-inch thick.
Push mushroom-onion mixture to the side of the skillet. Cook the
patties in the same skillet over medium-high heat, turning once, to the
desired doneness, about 10 minutes. Serve with the mushroom-onion
mixture spooned over the patties.
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