Burger au Poivre by Steven Dolby

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(serves 4 people)

80g Baby bella mushrooms (sliced)

SAUCE

1 Medium shallot (finely diced)
1 Garlic clove (finely diced)
1/4 Cup cognac
1 Cup beef or veal stock
1 Tbsp heavy Cream
2-3 Fresh sprigs of thyme

OTHER INGREDIENTS
170g Ground sirloin (per person)
10g Black peppercorns (ground, per patty)
Swiss cheese
Olive oil
Salt & ground black pepper (to taste)

Directions
MAKING

1. Place a pan on flame, pour olive oil, add mushroom, followed by a pinch of salt and cook until golden brown. Transfer to a bowl and set aside.

For Sauce:

2. In a pan, heat olive oil, add shallot and sweat for 5 minutes. Then, add garlic and sweat for 1 minute.

3. Pour cognac and reduce by half.

4. Add stock and cook for 10 minutes or until it gets syrup like consistency.

5. Add cream and simmer for 1-2 minutes. Add thyme, stir and set aside.

For Patty:

6. Roll the meat into patty, coat with ground black peppercorn and season with salt.

7. On hot grill pan, place the patties and cook to desired doneness.

8. Top patties with mushroom and cheese. Cover and cook until cheese melts. Remove from pan and let rest for 1-2 minutes.

FINALIZING

9. Cut bun into half, drizzle olive oil and toast. Place patty on the bottom half, add sauce and cover with top.

SERVING

10. Serve and enjoy!


Directions
MAKING

1. Place a pan on flame, pour olive oil, add mushroom, followed by a pinch of salt and cook until golden brown. Transfer to a bowl and set aside.

For Sauce:

2. In a pan, heat olive oil, add shallot and sweat for 5 minutes. Then, add garlic and sweat for 1 minute.

3. Pour cognac and reduce by half.

4. Add stock and cook for 10 minutes or until it gets syrup like consistency.

5. Add cream and simmer for 1-2 minutes. Add thyme, stir and set aside.

For Patty:

6. Roll the meat into patty, coat with ground black peppercorn and season with salt.

7. On hot grill pan, place the patties and cook to desired doneness.

8. Top patties with mushroom and cheese. Cover and cook until cheese melts. Remove from pan and let rest for 1-2 minutes.

FINALIZING

9. Cut bun into half, drizzle olive oil and toast. Place patty on the bottom half, add sauce and cover with top.

SERVING

10. Serve and enjoy!


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© STEVEN DOLBY