Burger Angus 8oz Recipe

Prepare patty

Remove the Angus patty from the refrigerator 15 minutes before cooking to reach near room temperature. Season both sides evenly with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.

Cook patty

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a thin film of neutral oil if desired. Place the 8 oz patty on the hot pan. Cook undisturbed for 4–5 minutes to develop a brown crust. Flip and cook another 4 minutes for medium (adjust time ±1–2 minutes for desired doneness). In the last 1–2 minutes of cooking, place the slice of cheddar on top of the patty and cover the pan briefly to melt the cheese.

Toast bun

While the patty rests (2–3 minutes), spread 1 tsp butter on the cut sides of the bun. Toast buttered sides in a separate skillet or on a griddle over medium heat until golden, about 1–2 minutes.

Assemble burger

Place the bottom bun on a plate, position the rested cheeseburger patty on top, spoon 1–2 tablespoons of warm sauce au poivre over the cheese (reserve extra for serving), arrange the cornichon slices on top of the sauce, and finish with the top bun.

Sauté shallot and toast peppercorns

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallot and cook until softened and translucent, about 2 minutes. Add 1 teaspoon cracked black peppercorns and cook briefly (30 seconds) to bloom the aroma.

Flambé (optional) and deglaze

Carefully add 30 ml brandy or cognac to the pan. If comfortable and safe, ignite briefly to flambé and burn off alcohol, or otherwise simmer for 30–45 seconds to reduce slightly. Scrape any browned bits from the pan.

Reduce with stock

Add 120 ml beef stock and bring to a gentle simmer. Reduce the liquid by about one-third, 3–4 minutes.

Finish sauce

Lower heat to medium-low and stir in 60 ml heavy cream and 1/2 tsp Dijon mustard. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 2–3 minutes. Taste and season with 1/4 tsp salt. Keep warm until ready to spoon over the burger.

Fries (if chosen)

Cook 250 g fries according to package instructions or deep-fry fresh fries at 175°C (350°F) until golden and crisp, 3–6 minutes depending on thickness. Season immediately with a pinch of salt.

Salad (if chosen)

Toss 75 g mixed salad greens with 1 tablespoon olive oil, 1 teaspoon red wine vinegar or lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Serve chilled alongside the burger.