Burger au Poivre with Mushroom-Merlot Gravy

By á-81356

Ingredients

• 2 pounds 80-percent-lean ground beef
• 2 tablespoons coarsely ground black pepper
• 3 tablespoons olive oil
• 4 cups assorted sliced mushrooms, such as cremini, button, and/or oyster
• 3 tablespoons minced shallots
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 cup Merlot or other dry red wine
• 1/2 cup beef broth
• 1 teaspoon snipped fresh thyme
• 2 tablespoons Cognac or brandy
• 2 tablespoons cold unsalted butter
• Kosher salt
• Ground black pepper
• 2 - 3 cups arugula or watercress
• 6 Dutch-crunch rolls or other hamburger buns, split and toasted
• 1/2 cup crumbled blue cheese (2 ounces)

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from recipe.com

Preparation

Step 1

1. Shape beef into six 3/4-inch-thick patties. Sprinkle one side of each patty with coarsely ground black pepper, gently pressing pepper into meat. Cover; chill for at least 30 minutes or up to 24 hours.
2. In a large skillet heat oil over medium-high heat; add mushrooms. Cook without stirring for 3 to 4 minutes or until golden. Stir in shallots and garlic; cook and stir for 2 to 3 minutes more. Sprinkle with flour, stirring to coat.
3. Add wine; stir to scrape up browned bits from the bottom of the pan. Bring to boiling; reduce heat to medium-low. Simmer for 3 to 4 minutes or until nearly dry. Stir in broth and thyme. Return to boiling; reduce heat. Simmer for 2 to 3 minutes or until thickened. Remove from heat; carefully add Cognac and butter. Return to heat; stir until butter is melted. Season to taste with salt and ground black pepper. Keep warm.
4. Season patties with salt. For a charcoal or gas grill, grill patties on the rack of a covered grill directly over medium heat for 14 to 18 minutes or until done (160 degrees F to 165 degrees F),* turning once halfway through grilling.
5. To serve, place arugula on bun bottoms. Top with patties and mushroom mixture. Sprinkle with blue cheese. Add bun tops.