Burger Au Poivre

Caramelized Onions

1 yellow onion

1/4 cup grapeseed oil

Water

Pinch of salt

Burger au Poivre

1 pound short rib

1 pound skirt steak

4 tablespoons clarified butter

6 brioche buns

Salt and pepper

6 cheese slices

2 tablespoons clarified butter

1 medium shallot, thinly sliced

1/4 cup brandy

1 cup heavy cream

2 tablespoons unsalted butter

1 1/2 teaspoons freshly ground black pepper

1 1/2 tablespoons drained green peppercorns in brine

For the caramelized onions:

Cut onion into slices about ½ inch thick and separate the layers.  Heat grapeseed oil in a medium saucier or saute pan over medium heat and add the onions. Stir to combine and cook for 5 minutes until softened. Cover the pan and cook for 5 minutes longer until onions are golden brown and caramelized.  Deglaze the pan with just enough water to scrape the fond from the bottom of the pot.  Add a pinch of salt, stir, and return the cover. Keep warm over low heat while making burgers.

For the burger au poivre:

Grind the short rib and skirt steak using a meat grinder.  Don’t add any spices or seasoning and form the meat into 6 balls.

In a large skillet over medium-high heat, melt 4 tablespoons clarified butter and toast the brioche buns.  Remove and set aside.  Place 2 meat balls on the hot skillet and flatten with a burger press.  Sprinkle a pinch of salt and pepper on the patties.  Cook on the first side until browned, and then turn to cook on the second side. Add a slice of cheese and cook until cheese is melted and beef is cooked to desired doneness. Remove from the pan and keep warm. Repeat with remaining meat and cheese slices.

In the same skillet used to cook the burger, heat 2 tablespoons clarified butter and add the shallot. Cook over medium heat stirring occasionally until shallot is lightly browned, about 5 minutes.  Add brandy and continue cooking, stirring occasionally until reduced by half, about 3 minutes longer. Add cream, 2 tablespoons unsalted butter, freshly ground black pepper and green peppercorns.  Simmer until the sauce is slightly thickened, about 5 minutes.

Assemble the burger by placing some of the caramelized onions on the bottom half of a toasted bun, top with a patty, some of the sauce au poivre and the top half of the bun.

Recipe Notes

This deliciously French burger is from Chef Ludo Lefebvre. If you don’t have a meat grinder at home, ask your butcher to freshly grind the meat for you on the day you plan to make the burgers.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photography courtesy of Chloe Crespi)