Hamburgers Au Poivre

This is an adoptee. I made some significant changes 02/23/05 that I feel improve the recipe greatly. I hope you feel the same. Hamburger steak is underrated in my book.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb beef, Ground
• 1⁄2 teaspoon salt
• 2 -3  tablespoons black pepper, Freshly Cracked (Or To Taste.)
• 1  tablespoon brandy (optional) or 1  tablespoon cognac (optional)
• 3  tablespoons red wine, Dry (optional)
• 2  tablespoons butter

Directions

1. Mix meat and salt.
2. Shape mixture into 4 patties, each about 3/4 of an inch thick.
3. Press pepper into both sides of the patties.
4. Cook the patties in a large skillet ( I use cast iron)over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes.
5. Drain off the fat.
6. Sprinkle the cognac over the patties, immediately ignite, if desired; THIS STEP IS FROM THE ORIGINAL RECIPE, I LEFT IT BECAUSE I THOUGHT IT WAS COOL, I did NOT ignite my burger and it was delicious ;).
7. Remove patties to a warm platter.
8. Stir the wine into the drippings in the skillet.
9. Heat just to boiling, stirring constantly.
10. Whisk butter, small pieces at a time, into the sauce.
11. Serve sauce over the patties.