Sautéed Hamburgers au Poivre

Sautéed Hamburgers au Poivre


1 pound lean ground beef, formed into 4 patties
1 tablespoon cracked peppercorns
salt to taste
2 tablespoons cognac
3 tablespoons red wine
4 hearty Kaiser rolls

Sprinkle the pepper over the burgers and press into the meat. Season with salt if you wish. Cook in a heavy skillet over medium-high heat, turning once, until almost done to your liking. Drain any grease from the pan, leaving the burgers in it.

CAREFULLY add the cognac and then flame. When the flame dies, add the red wine. Heat just to boiling. Remove the burgers to toasted Kaiser rolls topped with mayonnaise and some nice peppery Arugula.

B-man :smiley: