Peppery hamburgers w/red wine sauce
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Peppery hamburgers w/red wine sauce
  Wine    Sauces  
Last updated 6/12/2012 12:50:28 AM. Recipe ID 11914. Report a problem with this recipe.
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      Title: Peppery hamburgers w/red wine sauce
 Categories: Meats
      Yield: 4 Servings
 
  1 1/2 lb Lean, freshly ground beef
           -chuck
      2 ts Olive oil
    3/4 c  Finely chopped onion
      1 ts Finely chopped garlic
      1 tb Chili powder
      1 ts Ground cumin
      1 ts Freshly ground pepper or
           -coarsely cracked black
           -peppercorns
    1/8 ts Hot red pepper flakes
    1/2 ts Worcestershire sauce
           Salt, to taste
      1 tb Butter
      2 tb Chopped shallots
    1/2 c  Dry red wine
    1/4 c  Fresh or canned chicken
           -broth
      2 tb Chopped parsley
 
  Place the meat in a mixing bowl.  Heat the oil in a small cast-iron
  skillet, add the onion and cook, stirring, until wilted. Add the
  garlic and cook briefly, stirring. Do not let the garlic burn. Remove
  from the heat and let cool.
  
  Add the cooled onion mixture, chili powder, cumin, ground pepper, red
  pepper flakes, Worcestershire sauce, and salt to the meat and blend
  well. Divide the mixture into 4 patties of equal size.
  
  Heat a heavy cast-iron skillet large enough to hold all the patties
  in one layer.  Do not add fat of any kind. When the skillet is quite
  hot and smoking, add the patties. Cook until well browned on one
  side, then turn and cook 3 minutes more on the second side for medium
  rare. Cook longer if desired.  Transfer to a warm plate.
  
  Heat the butter in a small skillet.  Add the shallots and cook,
  stirring for 1 minute.  Add the wine and broth and let cook until
  reduced about 1/4 cup.  Check for seasoning and sprinkle with
  parsley. Serve immediately. Note: If a heavy black cast-iron pan is
  not available, use a heavy bottomed fry pan.   Serves 4 Typed in
  MMFormat by cjhartlin@msn.com Source: Cookbook Digest March/April 98
 




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Recipe ID 11914 (Apr 03, 2005)

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