Au Poivre Burger
Recipe by Gary Donlick, Executive Chef, Bistro Niko
|
Yield: 8 burgers
8 8-ounce beef patties (preferably 15/85 lean to fat ratio) salt to taste 1/2 cup each black and white peppercorns 5 pounds shiitake mushrooms 5 pounds oyster mushrooms olive oil as needed salt and pepper to taste clarified butter as needed 8 slices Gruyère cheese 8 hamburger buns Au Poivre Mayonnaise as needed (recipe included) Season patties with salt to taste. Crush peppercorns with mortar and pestle or spice grinder until roughly chopped. Remove crushed pepper to plate or skillet. Press 1 side of each patty into peppercorns until that side is fully coated. Stem and slice mushrooms, reserving stems and bits to make Au Poivre Mayonnaise. Preheat oven to 350 degrees. Toss mushrooms in olive oil and season with salt and pepper; roast on sheet pan for about 15 minutes. Preheat broiler. Preheat sauté pan or griddle over medium high heat. Sear peppercorn - crusted side of patties first, then flip, cooking for a total of about 4 minutes per side for medium rare. Top peppercorn - crusted side of each burger with cheese and place them under the broiler to quickly melt cheese. Meanwhile, brush buns with clarified butter and heat them on a griddle or sauté pan. To serve, place patty, cheese side up, on bun, top with mushrooms, and slather top bun with Au Poivre Mayonnaise. |
|
Au Poivre Mayonnaise
1 cup sliced shallots
3 large cloves garlic, sliced
1 cup mushroom stems and pieces
olive oil as needed
3–4 stems thyme
1 bay leaf
1/2 cup cracked peppercorns
1 cup brandy
2 cups veal stock
1 cup mayonnaise
salt to taste
For the Au Poivre Mayonnaise
Sweat shallots, garlic, and mushrooms in olive oil until lightly browned. Add thyme, bay leaf, and peppercorns, and sweat until fragrant. Deglaze with brandy and
reduce. Add veal stock and reduce until it attains a syrupy consistency. Season to taste with salt, pass mixture through a chinois, and combine with mayonnaise.
Any leftovers can be refrigerated in a sealed container as long as the mayonnaise will hold.
1 cup sliced shallots
3 large cloves garlic, sliced
1 cup mushroom stems and pieces
olive oil as needed
3–4 stems thyme
1 bay leaf
1/2 cup cracked peppercorns
1 cup brandy
2 cups veal stock
1 cup mayonnaise
salt to taste
For the Au Poivre Mayonnaise
Sweat shallots, garlic, and mushrooms in olive oil until lightly browned. Add thyme, bay leaf, and peppercorns, and sweat until fragrant. Deglaze with brandy and
reduce. Add veal stock and reduce until it attains a syrupy consistency. Season to taste with salt, pass mixture through a chinois, and combine with mayonnaise.
Any leftovers can be refrigerated in a sealed container as long as the mayonnaise will hold.
