Burgers Diane

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.

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