Prep 45 mins
Cook 10 mins
From the Great Big Burger Book
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- 2 lbs ground sirloin
- 3 tablespoons green peppercorns, packed in water, drained
- 1⁄4 teaspoon soy sauce
- 1 tablespoon olive oil
- 1⁄4 cup minced shallot
- 1⁄4 cup chopped fresh flat-leaf parsley
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄2 lemon, juice of
- 1 teaspoon port wine or 1 teaspoon madeira wine
- In a small bowl, mix the cornstarch, mustard, and broth together; set aside.
- Form the ground beef into 6 patties, each 1 inch thick; set aside.
- Put the peppercorns on a shallow plate and crush with the back of a spoon; mix in the soy sauce and 1 teaspoon 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 olive oil in a skillet over high heat; 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.
- Decrease heat to medium; add in shallots and parsley; stir to combine.
- Add the cornstarch mixture, worcestershire sauce, lemon juice, and port; cook, stirring, 1 minute.
- Carefully pour half the sauce into a second skillet; place 3 burgers in each skillet, decrease heat to med-low and cook, bathing the burgers in the simmering sauce by turning them over, for 3-5 minutes.
- Serve on toasted brioche buns; top burgers off with some of the pan sauce and a pinch of chopped fresh flat-leaf parsley.