RECIPES: Recipe Details

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BURGERS AU POIVRE WITH CEASAR SALAD AND DIJON MUSTARD BUTTER

Ingredients 

Ingredients
DIJON MUSTARD BUTTER
1 stick of salted butter, softened
2 tablespoons Grey Poupon Dijon mustard
AU POIVRE MIX
1/2 cup black peppercorns, ground course in grinder, such as a small coffee grinder used only for spices
1 tablespoon dry mustard, preferably Coleman’s
1 teaspoon light brown sugar, packed
1 teaspoon kosher salt
CAESAR SALAD
1/2 cup Best Foods or Hellmann’s mayonnaise
1 garlic clove, peeled and put through a garlic press
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons red wine vinegar (1T)
2 teaspoons freshly squeezed lemon juice (1T)
1 tablespoon Worcestershire sauce
1/4 cup finely grated Parmesan cheese, Parmigiano-Reggiano preferred
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 heads of hearts of romaine lettuce, finely shredded, large, outer dark leaves discarded
PATTIES
1 pound freshly ground chuck steak (double ground
1 pound freshly ground sirloin steak (double ground)
1/4 cup Sutter Home Zinfandel wine
1 tablespoon Colavita extra virgin olive oil
1/4 cup shallots, peeled and finely minced
2 garlic cloves, peeled and finely minced
1 tablespoon Grey Poupon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

vegetable oil for brushing the grill rack (spray on)
6 French rolls, split horizontally (or any roll you like)
mustard butter to be spread equally over the cut sides of the rolls
roivre

Instructions 

DIRECTIONS
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill with cover to medium-high.

To make the mustard butter, mix the butter and mustard together in a bowl. Cover and set aside at room temperature until ready to spread on cut sides of bread—just before grilling the patties.

To make the au poivre mix put the peppercorns in a grinder and pulse until peppercorns are ground coarsely and still a bit chunky, Put in bowl and mix with mustard, sugar, and salt. Put mixture on a large flat plate or cutting board so you can coat each side of the burger patty just before grilling.

To make the Caesar salad, mix the mayonnaise, garlic, mustard, vinegar, lemon juice, Worcestershire sauce, cheese, salt and pepper in a large bowl. Add the romaine and toss well. Refrigerate until ready to use.

To make the patties, combine the chuck and sirloin ground steak, wine, olive oil, shallots, garlic, mustard, Worcestershire sauce, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well with fingertips. Divide the mixture into 6 equal portions and form the portions into patties to fit the bread portions. Press both sides of the patties into the black peppercorn crust mix so they are well coated

Spread the mustard butter over the cut sides of the bread.

Brush the grill rack with vegetable oil. Place the coated patties on the grill rack, cover grill and cook, turning once, until done to preference, 2 to 5 minutes on each side for medium. Remove patties from the heat to a platter. Cover loosely with foil to rest and keep warm while grilling the bread. Place the rolls, cut side down, on the grill rack to warm and toast lightly.

To assemble the burgers, on each roll bottom, place a patty and a generous amount of the Caesar salad. Add the roll tops and serve.

Makes 6 burgers

Comments 

My friends and neighbors adore this burger. It was created out of love for the classic "steak au poivre" we always seem to order at French bistros. It is easy and simple to make - all ingredients are easily found in almost any supermarket. A very satisfying taste combination.