2 lbs ground sirloin
4 shallots, minced
1-1/2 tbsp capers
5 tbsp dry red wine
1-1/2 tsp salt
5 tbsp grainy Dijon mustard
5 tbsp coarsely ground peppercorns
Mix the sirloin, capers, wine, and salt together in a large bowl until well combined. Divide the meat mixtures into 8 equal parts and shape each part into a hamburger patty.
Spread each side of the patties with 1 teaspoon of the mustard (2 teaspoons per patty), then press 1 teaspoon of the ground peppercorns lightly into each side of the patties (again 2 teaspoons per hamburger). Let stand at room temprature for 30 minutes.
Prepare charcoal or wood chips for grilling.
Meanwhile, prepare the tomato-leek sauce:
4 tbsp butter
2 leeks, quartered and minced
5 ripe tomatoes, diced
3 tbsp cognac
2 tbsp fresh tarragon
3 tbsp cream
Salt to taste
Melt the butter in a saucepan over medium-high heat. Add the leeks and cook for 5 minutes. Stir in the tomatoes and cook 5 minutes longer. Stir in the Cognac, tarragon, cream, and salt to taste. Reduce the heat and simmer for 5 minutes and keep warm until ready to serve.
When the coals are hot, grill the hamburgers to desired doneness. Serve on a bed of the tomato-leek sauce or, if preferred, serve with the sauce alongside.
Makes 8 hamburgers.
Sarah & Jason
Spread each side of the patties with 1 teaspoon of the mustard (2 teaspoons per patty), then press 1 teaspoon of the ground peppercorns lightly into each side of the patties (again 2 teaspoons per hamburger). Let stand at room temprature for 30 minutes.
Prepare charcoal or wood chips for grilling.
Meanwhile, prepare the tomato-leek sauce:
4 tbsp butter
2 leeks, quartered and minced
5 ripe tomatoes, diced
3 tbsp cognac
2 tbsp fresh tarragon
3 tbsp cream
Salt to taste
Melt the butter in a saucepan over medium-high heat. Add the leeks and cook for 5 minutes. Stir in the tomatoes and cook 5 minutes longer. Stir in the Cognac, tarragon, cream, and salt to taste. Reduce the heat and simmer for 5 minutes and keep warm until ready to serve.
When the coals are hot, grill the hamburgers to desired doneness. Serve on a bed of the tomato-leek sauce or, if preferred, serve with the sauce alongside.
Makes 8 hamburgers.
Sarah & Jason
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