You are here

Hamburgers Au Poivre

Western.Chefs's picture
  Chopped beef 2 Pound
  Ground black pepper 4 Teaspoon
  Salt To Taste
  Butter 4 Teaspoon
  Tabasco sauce To Taste
  Worcestershire sauce To Taste
  Lemon juice To Taste
  Cognac 2 Tablespoon, warmed
  Chopped parsley 2 Tablespoon
  Chopped chives 2 Tablespoon

1. Shape the beef lightly into four cakes and sprinkle each side with pepper. With the heel of the hand, press the pepper into the meat and let stand thirty minutes.
2. Sprinkle a light layer of salt over the bottom of a heavy skillet, place over high heat and, when the salt begins to brown, add the hamburgers. Cook until well browned on one side. Turn and, to produce a rare hamburger, cook thirty seconds over high heat, then lower the heat to medium and cook one more minute. (Adjust heat and time to cook the hamburger to a greater degree of doneness.)
3. Place a teaspoon of butter on each cake in the pan and add Tabasco, Worcestershire and lemon juice to taste. Ignite the cognac and add.
4. Transfer the patties to a warm platter and keep hot. Lower heat. Swirl the sauce in the skillet, pour it over the meat and sprinkle the patties with parsley and chives.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2056 Calories from Fat 1127

% Daily Value*

Total Fat 125 g193.1%

Saturated Fat 52.6 g262.8%

Trans Fat 0 g

Cholesterol 605.5 mg201.8%

Sodium 922.4 mg38.4%

Total Carbohydrates 17 g5.5%

Dietary Fiber 7.1 g28.2%

Sugars 1.2 g

Protein 191 g381.6%

Vitamin A 88.2% Vitamin C 103.6%

Calcium 19.9% Iron 145.8%

*Based on a 2000 Calorie diet


Hamburgers Au Poivre Recipe