Burger Angus 8 Oz Recipe

Form patties

Divide 8 oz (0.5 lb) Angus ground beef into one 8 oz patty and shape gently into a round about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork meat. Make a shallow dimple in the center with your thumb to reduce doming during cooking.

Season

Season both sides generously with kosher salt (about 1/2 tsp total) and freshly ground black pepper (about 1/4 tsp) immediately before cooking.

Cook patty

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp neutral oil and swirl to coat. Place the patty in the pan and cook undisturbed for 3–4 minutes to develop a brown crust. Flip and cook 3–4 minutes for medium-rare to medium (internal temperature 130–140°F / 54–60°C). In the last 60–90 seconds of cooking, place a slice of cheddar on top of the patty, cover the pan briefly to melt cheese.

Sauté shallot & peppercorns

While the patty cooks, melt 1 tbsp unsalted butter in a small saucepan over medium heat. Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes. Add the lightly crushed green peppercorns and cook for another 30 seconds to bloom their flavor.

Flambé / deglaze

Carefully add the 2 tbsp brandy or cognac to the pan. If comfortable and safe, tilt the pan slightly to ignite and flambé until flames subside, or simply simmer for 30 seconds to reduce and evaporate the alcohol. Scrape any browned bits from the pan.

Finish sauce

Add 1/4 cup beef stock and bring to a gentle simmer, reducing slightly for 1–2 minutes. Stir in 2 tbsp heavy cream and 1/2 tsp Dijon mustard. Simmer another 1–2 minutes until sauce coats the back of a spoon. Taste and season with 1/4 tsp salt and a pinch (1/8 tsp) freshly ground black pepper. Keep warm over very low heat until assembly.

Prep buns

Split the brioche bun and butter the cut faces with 1 tsp softened unsalted butter. Toast cut-side down in a dry skillet or under a broiler until golden and slightly crisp, about 1–2 minutes.

Assemble burger

Place the toasted bottom bun on a plate. Set the cheddar-topped Angus patty on the bun. Spoon 1–2 tablespoons of the warm sauce au poivre over the cheese (adjust to taste) so it lightly covers the patty. Arrange 3 sliced cornichons over the sauce on the patty. Top with the bun crown and serve immediately, passing any remaining sauce on the side.