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Name: Peppery Hamburgers W/red Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Fresh or canned chicken; 1/2 c Dry Red Wine; 3/4 c Onion finely chopped; Salt, to taste; 2 tb Chopped parsley; 2 ts olive oil; 1 ts Freshly ground pepper or; 2 tb Chopped shallots; 1 tb Chili powder; 1/8 ts Hot red pepper flakes; 1/2 ts Worcestershire Sauce; 1 1/2 lb Lean, freshly ground beef; 1 tb Butter; 1 ts Ground cumin; 1 ts Finely chopped garlic

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INGREDIENTS

1/4 c Fresh or canned chicken
1/2 c Dry Red Wine
3/4 c Onion ; finely chopped
Salt, to taste
2 tb Chopped parsley
2 ts olive oil
1 ts Freshly ground pepper or
2 tb Chopped shallots
1 tb Chili powder
1/8 ts Hot red pepper flakes
1/2 ts Worcestershire Sauce
1 1/2 lb Lean, freshly ground beef
1 tb Butter
1 ts Ground cumin
1 ts Finely chopped garlic

Servings

INSTRUCTIONS

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

NOTES

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Peppery Hamburgers W/red Wine Sauce

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

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" <cjhartlin@email.msn.com>  on Mar 7, 1998

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Nutrition

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Serving Size: 1 Serving (222g)
Recipe Makes: 4 Servings

Calories: 73
Calories from Fat: 36 (49%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.4g
Cholesterol 7.6mg		2 %
Sodium 90.8mg		3 %
Potassium 139.3mg		4 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 3.1g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 73

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