Food & Recipes

Steak Au Poivre Burgers

a fancy name with a down home taste

In keeping with the theme of the season (tailgating, of course) these steak au poivre burgers will surely spice things up. Whether your team is winning or losing, YOU will be considered a winner when you introduce these to the mix. The name sounds expensive, but trust me, it will not break the bank. Check out the recipe!

For all those cold games at the end of the tailgating season serve Cream of Mushroom Soup with this burger to warm you up. Also try the Goetta Stuffed Burger for another great tailgating idea.

cooking information

• Yield: 12 4 oz. Burgers
• Prep Time: 10 minutes
• Cooking Time: 15 minutes

all ingredients

• 3 Pounds Ground Beef
• 1/2 Cup Red Wine
• 3 Tablespoons Dried Rosemary, 2 for the beef, 1 for the gravy
• 1 Cup Cracked Peppercorns
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• 2 Cups Beef Stock

recipe instruction

Beef:

1. In a mixing bowl, combine the beef, rosemary and red wine. I like to use my hands.

2. Next, create 12 equal patties (about the size of a palm).

3. Spread your peppercorns on a plate (or other flat surface) and gently press the top half of the patty to the peppercorns. You want the patty to be lightly coated (about 2 teaspoons each).

4. Grill the burgers, peppercorns face down first for 7 minutes. Flip with slotted spatula and finish cooking for an additional 4 minutes. 5. Spoon 1 Tablespoon of gravy on top of the burger

Gravy:

1. On medium-high heat, whisk the butter and flour together in a non-stick sauté pan. It will turn into a paste-like consistency.

2. Add 2 cups of beef stock and 1T dried rosemary. Whisk together on medium-high heat until it thickens and the gravy sauce is ready to be served!

cooking tips

• If you get too many peppercorns on your burger, dust them off before placing them on the grill.