Hamburger Steak With Whisky Peppercorn Sauce Recipe by 蛟龍Stormwyrm
Cooking Instructions 20 minutes 1 In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine. 2 Divide meat into patties 1½ cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 65–70°C (150–160°F), about 4 minutes per side. Set aside. 3 Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 2–3 minutes until it reduces to about half. 4 Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 1–2 minutes until sauce thickens. Add salt and pepper to taste. 5 Serve burgers topped with sauce. 1 In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine. 1 In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine. 2 Divide meat into patties 1½ cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 65–70°C (150–160°F), about 4 minutes per side. Set aside. 2 Divide meat into patties 1½ cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 65–70°C (150–160°F), about 4 minutes per side. Set aside. 3 Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 2–3 minutes until it reduces to about half. 3 Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 2–3 minutes until it reduces to about half. 4 Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 1–2 minutes until sauce thickens. Add salt and pepper to taste. 4 Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 1–2 minutes until sauce thickens. Add salt and pepper to taste. 5 Serve burgers topped with sauce. 5 Serve burgers topped with sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Elephant ear 10 minutes from Hell hot sauce Creamy Chicken and Beef Queso Soup Beef Kaldereta Chicken cheese buns Elephant ear 10 minutes from Hell hot sauce Creamy Chicken and Beef Queso Soup Beef Kaldereta Chicken cheese buns Twisted jam bun Instant amchoor khatti mithi chutney Sindhi Masala Koki Fish batter fry Shrimp and garlic noodles Handwo💕 Rajbhog ice cream Vermicelli pulao Dholka Sandwich Alluchi Vade Twisted jam bun Instant amchoor khatti mithi chutney Sindhi Masala Koki Fish batter fry Shrimp and garlic noodles Handwo💕 Rajbhog ice cream Vermicelli pulao Dholka Sandwich Alluchi Vade