Hamburgers With Ginger
|Chopped round steaks||2 Pound|
|Finely chopped ginger/One teaspoon powdered ginger||2 Teaspoon|
|Freshly ground black pepper||4 Teaspoon|
|Tabasco||1 Teaspoon (Or To Taste)|
|Lemon juice||1 Teaspoon (Or To Taste)|
|Worcestershire sauce||1 Teaspoon (Or To Taste)|
|Chopped parsley||2 Tablespoon|
|Cognac||2 Tablespoon, warmed|
|Chopped chives||2 Tablespoon|
Mix the beef lightly with the ginger.
Shape into four cakes and sprinkle each side with pepper.
With the heel of the hand, press the pepper into the meat and let stand about twenty minutes.
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 minute longer.
Adjust heat and time to cook hamburgers to a greater degree of doneness.
Place a teaspoonful of butter on each hamburger in the pan and add Tabasco, worcestershire and lemon juice to taste.
Ignite the cognac and add.
Transfer the patties to a warm platter and keep hot.
Lower the heat and swirl the sauce in the skillet.
Pour it over the meat and sprinkle with parsley and chives.