The first time I tried Chef Nikki Pettineo's Steak Au Poivre Burger, I knew it would become a staple in my household. The name might sound fancy, but don't let that fool you – this recipe is incredibly easy and absolutely delicious. Imagine the rich, peppery flavors of a classic Steak Au Poivre transformed into a juicy, mouth-watering burger. It's the perfect combination of gourmet and comfort food, and it's bound to impress anyone who takes a bite. Whether you're hosting a summer cookout or just craving something special for dinner, these burgers are sure to become a favorite in your home, just as they have in mine.
Chef Nikki Pettineo's New Twist On The Classic Burger
Steak Au Poivre Burgers
Chef Nikki Pettineo
4
American
Entree
This recipe uses Pro Seasoning Steak, the newest seasoning blend in Chef Nikki Pettineo's Pro Seasoning line up! Pro Seasoning Steak combines the earthy richness of porcini mushrooms, the herbaceous notes of tarragon, the bold kick of cracked black pepper, and flavor enhancing force of Himalayan pink salt. Find it in store at Browns Kitchen or at the link. below!
Ingredients
Four 6 oz Burger Patties
8 oz Heavy Cream
4 Shallots, Sliced
- 2 Tablespoons Red Wine Vinegar
- 3 Tablespoons Cognac
- 2 teaspoon Pro Seasoning Steak
2 cups Fresh Arugula
- 4 Sourdough Burger Bun
Directions
Heat a cast iron skillet or sauté pan over medium high heat.
Season patties with Pro Seasoning Steak. Lower the heat to medium and cook patties in the skillet until desired doneness is achieved. Remove patties from the pan and set aside.
Add shallots to the pan and cook over medium heat until they are nice and caramelized (about 10 minutes). Add red wine vinegar to the pan and cook until reduced to a syrup. Remove onions from the pan and set aside.
CAREFULLY add cognac to the pan and make sure all the alcohol is cooked off. You can do this by flambéing the cognac until the flame goes out (if you are confident and skilled in doing so). Or you can cook the cognac over very low heat until it is cloudy. Either way, it’s always good measure to keep a fire extinguisher handy in your kitchen for emergencies.
Next, add heavy cream to the pan and reduce by half while gently stirring with a rubber spatula. The sauce is done when it coats the back of a wooden spoon, and you can drag your finger through it and leave a line. Finish the sauce with a sprinkle of Pro Seasoning Steak.
- Toast the burger buns, you can butter them if desired. Place the bottom bun down, then the burger patty. Top the burger patty with sauce. Add caramelized onions, then top with arugula and close the burger up with the top bun. Serve with French fries or your favorite burger accompaniment!