Skillet Charred Burger, Green Peppercorns And Shallots

Recipe Ingredients

1 lb	454g / 16oz	Ground top round
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Shallots - peeled, sliced thin (large)
2 tablespoons	30ml	Green peppercorns - drained, crushed
1/2 cup	118ml	Dry red wine
		(preferably a syrah or zinfandel)
3 tablespoons	45ml	Unsalted butter
8		French baguette bread - toasted in warm oven

Recipe Instructions

Form the meat into burger patties and season each with salt and pepper. Heat a skillet (nonreactive and with grill ridges preferred) over medium-high heat. Add 1 tablespoon of olive oil and heat for a moment before adding the burgers. Char the burgers on the grill ridges and flip to cook the other side. Cook the burgers to desired doneness, remove and keep warm. Add the shallots to the pan along with the remaining olive oil and cook the shallot for 2 minutes untill they begin to crisp but do not burn them. Add the peppercorns and saute for 1 minute. Add the red wine and reduce quickly by half. Place the burgers on several pieces of baguette, swirl the butter into the red wine sauce and pour sauce over the burgers.

Serve with a green salad and roasted new potatoes.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B15 broadcast 12-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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