Burgers Au Poivre with Potato Wedges
Elevate your burger night with this sophisticated twist on a classic—Burgers Au Poivre with Potato Wedges. Juicy, perfectly seared beef patties are crusted with coarsely crushed black peppercorns and smothered in a rich, creamy au poivre sauce made with shallots and cognac. Complemented by crispy, oven-roasted potato wedges seasoned with garlic powder and paprika, this dish balances gourmet flavors with comforting textures. Toasted buns, fresh lettuce, ripe tomato slices, and a touch of mayonnaise complete these restaurant-quality burgers you can create in under an hour. Perfect for a family dinner or an upscale game-day spread, this recipe transforms approachable ingredients into an unforgettable meal.
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Recipe Information
Ingredients
- 1 lb ground beef (80% lean, 20% fat)
- 2 tbsp black peppercorns
- 1 tsp kosher salt
- 2 tbsp unsalted butter
- 1 small (finely minced) shallots
- 3 tbsp cognac or brandy
- 0.25 cup heavy cream
- 3 large russet potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 4 pieces burger buns
- 4 pieces lettuce leaves
- 4 pieces tomato slices
- 4 tbsp mayonnaise
Instructions
Preheat oven to 425°F (220°C).
Wash the russet potatoes and cut them into wedges.
Toss the potato wedges in a bowl with 3 tbsp of olive oil, 1 tsp garlic powder, 1 tsp paprika, and a pinch of kosher salt. Spread them out evenly on a baking sheet lined with parchment paper.
Bake the potato wedges in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.
While the potatoes bake, grind the black peppercorns coarsely using a mortar and pestle or spice grinder. Spread the crushed pepper evenly on a plate.
Divide ground beef into 4 equal portions and shape into burger patties. Season each patty lightly with kosher salt.
Press each patty gently into the prepared black pepper to coat one side evenly with crushed peppercorns.
Heat a large skillet over medium-high heat and add 1 tbsp of butter. Place the patties pepper-side down into the skillet and sear for 3-4 minutes. Flip and cook for an additional 3-4 minutes or until desired doneness is reached. Remove patties from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium and add the remaining 1 tbsp of butter. Sauté the minced shallots until soft, about 2 minutes.
Carefully add the cognac or brandy to deglaze the skillet, scraping up the browned bits. Let the liquid reduce slightly, about 1 minute.
Stir in the heavy cream, simmering gently until the sauce thickens, about 2-3 minutes. Season with a pinch of salt and remove from heat.
Toast the burger buns lightly in a toaster or skillet.
Assemble each burger by spreading 1 tbsp of mayonnaise on the bottom bun, followed by a lettuce leaf, a cooked patty, 1 slice of tomato, and a drizzle of the au poivre sauce. Top with the other half of the bun.
Serve the burgers hot alongside the crispy potato wedges.
Nutrition Facts
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 23.3 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 453 mg | 35% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 6862 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
