SPICY HAMBURGER WITH RED-WINE SAUCE
Mr. Franey gives this American classic a Gallic twist. The recipe here can be prepared on a barbecue grill, in an oven broiler or even in a skillet. Whether you barbecue or broil, cook the patties about six inches from the heat source for about three minutes on each side, or until done as desired. If you are cooking on the stove top, use a heavy-gauge cast iron skillet. Cast iron sears extremely well when hot, but it has to be smoking hot before the meat is put in. Be sure the ventilation fan is on.
Provided by Pierre Franey
Categories dinner, easy, quick, burgers, sauces and gravies, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the meat in a mixing bowl and set aside.
- Heat the oil in a small skillet and add the onions. Cook, stirring, until wilted. Add the garlic and cook briefly, stirring. Remove from the heat and let cool.
- Combine the meat lightly with the onion mixture, chili con carne seasoning, ground pepper, pepper flakes and salt. Divide the mixture into 4 patties of equal size.
- Heat a heavy iron skillet large enough to hold all the patties in one layer and do not add fat of any kind.
- When the skillet is quite hot, add the patties. Cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes on the second side.
- Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet. Add the shallots and cook, stirring, for 1 minute. Add the wine and broth. Let cook until reduced to about 1/4 cup. Swirl in the remaining 2 tablespoons butter. Pour over the patties and serve the dish immediately.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 9 grams, Sodium 641 milligrams, Sugar 3 grams, TransFat 1 gram
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