Total Time
Prep 15 mins
Cook 12 mins

This came from "The Great Big Burger Book," by Jane Murphy and Liz Yeh Singh. It makes a rich and tasty splurge of a hamburger. This would also be good served with a mustard-horseradish sauce. An English recipe brought across the ocean to end up in the Northeast and Mid Atlantic states.

Ingredients Nutrition


  1. CUT the beef into 1-inch chunks.
  2. Place in food processor in two batches and pulse until it's coarsely ground.
  3. (Don't overprocess; you want it a little chunky.) Put meat in a bowl and add the shallots, chives, mustard, Tabasco, egg yolks, Worcestershire, cognac, sea salt, capers and pepper.
  4. With very clean hands, work the ingredients into the meat, then form into three or four burgers about 1 1/2 inches thick.
  5. PLACE burgers in the refrigerator to chill and firm up while you start a fire in the grill.
  6. Grill over direct heat about 5 to 6 minutes per side.
  7. Insert an instant-read thermometer from the side to make sure the center is 160 degrees.
  8. While burgers are grilling, brush the insides of the rolls with melted butter.
  9. Place on the grill, cut side down, to toast lightly.
  10. Serve with Brooklyn Ketchup and your favorite toppings.
  11. For Brooklyn Ketchup: BEAT all the ingredients together in a small bowl or cup.
  12. The authors note that the garlic flavor gets stronger if you let it stand for an hour, but don't make it more than 24 hours in advance.
  13. Makes about 1/4 cup.
Most Helpful

Good hamburgers, but we all felt the sauce overpowered them a little. I will try the mustard-horseradish sauce next time. Loved the capers in them.

JustJanS July 20, 2003

I didn't make the sauce but the burger was great even without the cognac (didn't have any). I will be going out to get some this week and replenishing my capers since this is a keeper. Thank you:)

dmac085 August 15, 2006