Peppery Hamburgers W/red Wine Sauce

Recipe look good to you?     

Peppery Hamburgers W/red Wine Sauce Ingredients

1 1/2 lb Lean, freshly ground beef	1/2 ts Worcestershire sauce
2 ts Olive oil	Salt, to taste
3/4 c Finely chopped onion	1 tb Butter
1 ts Finely chopped garlic	2 tb Chopped shallots
1 tb Chili powder	1/2 c Dry red wine
1 ts Ground cumin	1/4 c Fresh or canned chicken
1 ts Freshly ground pepper or	2 tb Chopped parsley
1/8 ts Hot red pepper flakes

Instructions for Peppery Hamburgers W/red Wine Sauce

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 Posted to MM-Recipes Digest by "Cindy Hartlin" on Mar 7, 1998

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Braised Red Cabbage with Chestnuts and Red Wine (Tuscan)

Red Cabbage with Apples and Red Wine

Spiced Venison Steaks with Red-Cabbage Confit And Red-Wine

Red Cabbage with Red Wine