Recipe#5610

Title: Peppery Hamburgers w/Red Wine Sauce

Source:  Cookbook Digest March/April 98
Format by cjhartlin@msn.com

      Yield: 4 Servings
  1 1/2 lb Lean, freshly ground beef
           -chuck
      2 ts Olive oil
    3/4 c  Finely chopped onion
      1 ts Finely chopped garlic
      1 tb Chili powder
      1 ts Ground cumin
      1 ts Freshly ground pepper or
           -coarsely cracked black
           -peppercorns
    1/8 ts Hot red pepper flakes
    1/2 ts Worcestershire sauce
           Salt, to taste
      1 tb Butter
      2 tb Chopped shallots
    1/2 c  Dry red wine
    1/4 c  Fresh or canned chicken
           -broth
      2 tb Chopped parsley
  Place the meat in a mixing bowl.  Heat the oil in a
  small cast-iron skillet, add the onion and cook,
  stirring, until wilted.  Add the garlic and cook
  briefly, stirring.  Do not let the garlic burn.  Remove
  from the heat and let cool.
  Add the cooled onion mixture, chili powder, cumin,
  ground pepper, red pepper flakes, Worcestershire
  sauce, and salt to the meat and blend well. Divide the
  mixture into 4 patties of equal size.
  Heat a heavy cast-iron skillet large enough to hold
  all the patties in one layer.  Do not add fat of any
  kind.  When the skillet is quite hot and smoking, add
  the patties.  Cook until well browned on one side,
  then turn and cook 3 minutes more on the second side
  for medium rare. Cook longer if desired.  Transfer to
  a warm plate.
  Heat the butter in a small skillet.  Add the shallots
  and cook, stirring for 1 minute.  Add the wine and
  broth and let cook until reduced about 1/4 cup.  Check
  for seasoning and sprinkle with parsley.  Serve
  immediately. Note: If a heavy black cast-iron pan is
  not available, use a heavy bottomed fry pan.