Adapted from “Burger Bar: Build Your Own Ultimate Burgers,” by Hubert Keller with Penelope Wisner (Wiley). If all you have is black peppercorns, just use those. Makes 4 burgers.
Ingredients
1 tablespoon dried whole green peppercorns
1 tablespoon whole white peppercorns
1 tablespoon whole pink peppercorns
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
2 pounds coarsely ground sirloin, chilled
About 1/2cup Dijon mustard
2 tablespoons olive oil
Sea salt
1 tablespoon cognac or brandy
1/4 cup dry red wine
1 1/2 cups chicken stock
2 tablespoons heavy cream
1 large baguette, cut into 4 buns
2 large handfuls salad mix
2 small ripe tomatoes, thinly sliced
Directions
In a small bowl, mix together the peppercorns with the coriander. Enclose the mix in a clean kitchen towel and, with the edge of a heavy pan or the flat side of a meat tenderizer, crush the peppercorns. You want fairly large, crunch pieces, not a powder. Shake the mixture into a small bowl.
Divide the meat into 4 evenly sized, elongated patties about 1-inch thick. Generously brush the patties on both sides with the mustard, reserving 1 teaspoon. Then press about 1 1/2 teaspoons cracked pepper onto the top and bottom of each patty.
Heat the olive oil in a large skillet over medium-high heat until very hot. Generously season the meat on both sides with salt.
Cook the burgers in the skillet, turning once or twice, for 7 to 10 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. Remove the burgers to a warm platter and keep warm while making the pan sauce.
Pour off the fat remaining in the skillet and return it to medium-high heat. Add the cognac and the red wine and stir and scrape all over the bottom and sides of the pan to loosen all the browned bits. Cook until the pan is nearly dry, about 2 minutes, and then add the stock. Bring to a boil and cook until reduced by half, about 3 minutes. Add the cream and simmer to meld the flavors, another 3 to 4 minutes. Stir in the remaining teaspoon mustard and immediately remove the pan from the heat. You should have about 2 tablespoons of sauce per person.
While the sauce reduces, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted.
To build the burgers, moisten the bun bottoms with a little of the sauce. Top with the salad mix, tomatoes, and then the burgers. Pour the remaining sauce over the burgers and cover with the bun tops. Serve.
