Recipe: Eating on a Dime Hamburger Steak with Whisky Peppercorn Sauce

Recipe: Eating on a Dime Hamburger Steak with Whisky Peppercorn Sauce Delicious, fresh and tasty.

Hamburger Steak with Whisky Peppercorn Sauce. Hamburger Steak with Whisky Peppercorn Sauce instructions. In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine.

The sauce here has proved rich and flavourful, the whisky adding a smoky note.

The sauce should probably work just as well for steaks and roasts too.

Here is how you achieve it.

You can cook Hamburger Steak with Whisky Peppercorn Sauce using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hamburger Steak with Whisky Peppercorn Sauce

1. You need of Burgers.

2. Prepare 1/2 kg of ground beef.

3. You need 1/2 cup of breadcrumbs.

4. It’s 1 of egg.

5. It’s 1 tsp of onion powder.

6. It’s 1 tsp of garlic powder.

7. You need 1 tbsp of paprika.

8. It’s 1 tbsp of Worcestershire sauce.

9. It’s to taste of salt and pepper.

10. Prepare of Sauce.

11. It’s 60 ml of whisky (double shot).

12. It’s 2 tsp of crushed black peppercorns.

13. Prepare 1/2 cup of beef broth.

14. You need 1/2 cup of cream.

15. Prepare as needed of olive oil or other vegetable oil.

To make the peppercorn sauce, heat a large knob of butter in a frying pan and cook half the shallots until soft and golden.

A golden crust on the outside and juicy medium rare beef in the center.

All served with a robust whisky peppercorn sauce.

It's like having a steakhouse in your own kitchen.

Hamburger Steak with Whisky Peppercorn Sauce instructions

1. In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine..

2. Divide meat into patties 1½ cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 65–70°C (150–160°F), about 4 minutes per side. Set aside..

3. Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 2–3 minutes until it reduces to about half..

4. Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 1–2 minutes until sauce thickens. Add salt and pepper to taste..

5. Serve burgers topped with sauce..

Then add brandy or cognac per recipe, increase heat to high.

I love cooking with beer, but never thought to add whiskey before.

I used minced garlic from a jar instead of garlic powder and instead of Sam Adam's used Michelob Ultra.

I think any type of full bodied beer will work fine in this recipe.

Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.