Eric Leclerc Burger au Poivre - Master Chef Round 1
- 1/3lb wagyu ground beef
- Grass-fed butter
- Kosher salt & pepper
- Grand Marnier
- Water (to adjust)
- Beef base/paste
- Worcestershire sauce
- Tabasco sauce
- 35% cream
- Peppercorns (black, white, pink, green)
- Capers in brine
- Herbes de Provence
- Garlic & onion powder
- Brioche burger buns
- Gruyere cheese
Heat cast iron pan (preferably Le Creuset, because it's french and we're doing a french recipe... sort of... just go with it) to medium. Wait about 15min before cooking burger. Turn over on to 350F.
Butter both the top and bottom bun with grass-fed butter, and place slice of gruyere cheese on the buttered side of the top bun & set aside.
Form the burger patty with either a ring mold or your hands, just make sure it's thick (or thicc, as the cool kids say) and slightly bigger than your burger bun.
While pan is heating up, we have to mise our place (get it? We're preparing our mise en place... no? ok). Open Grand Marnier bottle and take a sip for quality assurance. Take 2 if you're not sure. Have the following ingredients ready in the following order:
1) Grand Marnier
2) Water (to adjust)
3) Beef base/paste
4) Worcestershire sauce
5) Tabasco sauce
6) Peppercorns (black, white, pink, green)
7) Capers in brine (chopped)
8) Herbes de Provence
9) Garlic & onion powder
10) 35% cream
When you see whisps of smoke coming from your cast iron pan, it's time to drop in your burger patty. We are treating this exactly as you would a steak. Once it hits the pan, generously season the top side of the patty with Kosher salt & black pepper. There is no need to oil or grease the pan, since Wagyu beef contains a lot of fat. You also want a somewhat dry pan in order to create that b-e-a-utiful crust, a la Bruce Almighty. The first side should sear for about 4-5min. With metal spatula, check to see if the burger lifts from the pan with zero resistance. If it's still stuck to the pan, just leave it a few more minutes; one the crust has built up, the burger will release on its own. Once you've flipped it, season the burger again with Kosher salt & black pepper.
You don't want to sear the second side of the burger as long as you did the first, because the patty will finish cooking in the peppercorn sauce. Peppercorn sauce, you say? Why yes, it's the very next step!
Remove the burger from the pan and set aside on a plate. Put in a big glug of Grand Marnier in your pan (you may have to reduce the heat if it makes a violent noise). You will need more than you think, because the alcohol burns off very quickly. Once the noise has subsided (you will understand as you make this), add a spoonful of beef base/beef bouillon and whisk until dissolved. This is where you may need to adjust with a bit of water if too much liquid has evaporated. Then add the following in varying amounts, to your liking: Worcestershire sauce, Tabasco sauce, chopped capers with their brine, freshly cracked pepper (black, white, green & pink), pinch of kosher salt, Herbes de Provence, garlic & onion powder. I never measure these when I make this sauce; I just start small and add & adjust to my liking. The only things you don't want to skimp on are the peppercorns. This is a peppercorn sauce, after all. Once the smell has mellowed a bit, pour in the 35% cream. Again, no specific amount, just remember that once it's in there, it's not coming out. My pan is usually a little over half-full at this point.
Leave the heat on medium and whisk continuously. Taste every 2-3min and adjust with whichever seasoning you like. You are Picasso. Or Banksy. Or the guy that duct taped a banana to a wall. You are the artist, don't let anyone tell you what to put on your peppercorn sauce. Except maybe me cause I assume you're following this recipe. Ok I am Picasso in this case.
Place buns butter side up, in the oven on the middle rack. We aren't looking to toast the buns; we just want to melt the butter and cheese.
Whisk in a knob of butter in the peppercorn sauce until emulsified. That's a fancy word for incorporating the butter in the sauce. Once the sauce is at YOUR desired consistency (remember you are the guy that duct taped the banana to the wall), place the burger patty directly in the sauce, along with any juices/drippings. Take a spoon and baste the burger with the peppercorn sauce. Flip the burger and repeat. I do this pretty consistently for almost 5min; we don't want to apply too much heat to the burger, we're just looking to warm it through and let it finish cooking in the sauce.
The burger it pretty much done now, so you can remove the pan from the heat. The cast iron will retain heat for an additional 8-10min. Check on your buns; yea those squats are finally paying off! Ok now open the oven and check on your burger buns (see what I did there? Made myself laugh, and that's all that matters), if the butter & cheese are melted, remove from the oven and place the bottom bun on a plate.
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