Flambéed Pepper Hamburgers Recipe
Ingredients
| Ground beef | 1 1/2 Pound | |
| Paprika | 1/2 Teaspoon | |
| Egg yolk | 1 | |
| Salt | 1 Teaspoon | |
| Heavy cream | 2 Ounce | |
| Water | 2 Ounce | |
| 2 tablespoons coarsely crushed green peppers | ||
| Butter | 1 1/2 Tablespoon (For frying:) | |
| 3 ounces good brandy | ||
| Heavy cream | 6 Ounce (Seasoned sauce:) | |
| Soy sauce | 1 Teaspoon (Seasoned sauce:) | |
| Shallot | 1 Tablespoon, parboiled (Seasoned sauce:) | |
| Parsley | 1 Tablespoon, chopped (Seasoned sauce:) | |
| Chervil | 1 Teaspoon (Seasoned sauce:) | |
| Tarragon | 1 Teaspoon (Seasoned sauce:) | |
Directions
1. Work the ground beef with egg yolk, salt, and paprika. Add the cream and water and work the mixture until smooth. Shape into round hamburgers.
2. Coat the hamburgers in the crushed peppers. Let them rest for a half hour to absorb seasoning. Heat the butter in a frying pan.
3. Fry the hamburgers quickly about 1 1/2 minutes on each side.
4. Pour on the brandy, set aflame, and let burn out.
5. Take the hamburgers out of the frying plan. Pour on the cream, soy sauce, shallot, and herbs. Heat for a few minutes. Replace the hamburgers in the pan and heat through.
2. Coat the hamburgers in the crushed peppers. Let them rest for a half hour to absorb seasoning. Heat the butter in a frying pan.
3. Fry the hamburgers quickly about 1 1/2 minutes on each side.
4. Pour on the brandy, set aflame, and let burn out.
5. Take the hamburgers out of the frying plan. Pour on the cream, soy sauce, shallot, and herbs. Heat for a few minutes. Replace the hamburgers in the pan and heat through.
Chef
