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The WORLD’S BEST BURGER
Steps
- Butter the inside of the buns and place face-down on a hot skillet. Grill to a toasty brown, then set aside.
- In the same pan, add a little butter, olive oil, and garlic on low heat. Make sure not to brown butter or burn garlic.
- Add green peppercorns and a tiny bit of olive oil to a mortar and pestle or Cuisinart and smash / grind up about 50%.
- Hand form burgers—not too thick!—and brush with ground peppercorns.
- Turn up heat on skillet, add rosemary and thyme. Once super-hot add burgers and sear, aiming for medium rare in center but ideally almost crispy on the outside. Place burgers on waiting buns.
- Throw remaining peppercorns into pan and add ¼ cup of brandy – you can use whiskey as well – and allow it to flame, or, if needed, flame it with a lighter or matches. Let the flames go, rattling pan until they die out naturally, then add cream and simmer on medium heat until you reach desired thickness, just a bit heavier than the cream. Spoon sauce over resting burgers, crown with other half of bun, and cut in half. Serve with wine – may we recommend our Substance Cabernet? – or Belgian beer. Forget your trendy IPAs or a lager, they won’t cut it here.
Originally published at houseofsmith.com. Reproduced for personal collection.
