Burgers au Poivre

Burgers au Poivre

2 Tbsp extra-virgin olive oil
10 oz white mushrooms, slices
1 onion, thinly sliced
Salt & Pepper
1 lb ground sirloin
1/2 Tbsp coarse black pepper
1 cup dry red wine
1 tbsp butter
1 tbsp flour
1 cup beef broth
2 tsp Worcestershire sauce

In a medium skillet, heat 1 Tbsp EVOO over medium heat. Add the mushrooms and onion and cook until softened, about 5 minutes. Season with salt and pepper. Keep warm.

In a second medium skillet, heat 1 Tbsp EVOO over medium heat. Season the groun sirloin with salt and the coarse pepper and form into 2 large patties. Pour the wine into a dish and dip each patty in the wine, then cook for 4 minutes on each side. Transfer to a plate and keep warm.

Add the wine to the burger skillet and reduce to a syrup. Whisk in the butter, then the flour, beef broth and Worcestershire sauce.

Serve the burgers with the wine gravy and the mushrooms. I adapted this from a Rachael Ray recipe and got rave reviews from John!