Burgers Diane
This flavorful burger was inspired by a classic Julia Child recipe for steak Diane. The thick, pungent sauce, with its bite of green peppercorns and zip of Worcestershire sauce, adds a touch of sophistication that will please the epicure in you.
INGREDIENTS
MAKES 6 BURGERS
- tablespoon cornstarch
- tablespoon Dijon mustard
- cup beef broth
- pounds ground beef sirloin
- tablespoons green peppercorns packed in water, drained ¼ teaspoon soy sauce
- 1 tablespoon olive oil ¼ cup minced shallots
- ¼ cup chopped fresh flat-leaf parsley leaves ¼ teaspoon Worcestershire sauce
- Juice of ½ lemon
- teaspoon port or Madeira
INSTRUCTION
- In a small mixing bowl, combine the cornstarch, mustard, and broth and set aside.
- Form the ground sirloin into 6 patties, each 1 inch thick, and set aside.
- Place the peppercorns on a shallow plate and crush with the back of a spoon.
- Mix in the soy sauce and 1 teaspoon of the olive oil.
- Press both sides of each burger into the peppercorn mixture, so the burgers are evenly studded and you have used up all the peppercorns.
- Heat 1 teaspoon of the olive oil in a skillet over high heat and sear 3 of the burgers on both sides, 1 to 2 minutes per side.
- Remove from the pan and set aside.
- Repeat with the remaining 3 burgers.
- Reduce the heat to medium, add the shallots and parsley, and stir to combine.
- Add the cornstarch mixture, Worcestershire, lemon juice, and port and cook, stirring, for 1 minute.
- Carefully pour half the sauce into a second skillet.
- Place 3 burgers in each skillet reduce the heat to medium-low, and cook, bathing the burgers in the simmering sauce by turning them over, for 3 to 5 minutes.