medtran49
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Makes 4 knife and fork burgers
I used a slice of thick garlic bread for a bottom to cut down on the bread. Of course, buns can be used, toasted and brushed with garlic butter/oil.
BURGER
1 pound very lean ground beef
4 Tbsp frozen, grated unsalted butter
Salt, pepper, garlic and/or onion powder
4 slices of gruyere cheese or some grated gruyere
On a piece of wax or parchment paper, pat out ground beef into a rectangle. Sprinkle seasonings on as desired, then evenly distribute grated butter. Fold one long side onto the other, pat out and repeat patting out and folding until butter and seasonings are evenly distributed.
Divide ground beef into 4 equal portions. Gently form into balls, then pat out into freeform patties or use a ring mold. Use your thumb and form a divot in the center of each patty. Refrigerate for at least 30 minutes.
Cook on a grill or in a skillet to desired doneness. Add a slice of cheese to each.
LEEKS
1/2 medium leek
Clean leek and sauté in butter and EVOO over medium-low to low heat, avoiding browning as much as possible. I used the other half for potato pancakes. Recipe - Leek and gruyere potato cakes
MORNAY SAUCE
2 Tbsp unsalted butter
1-1/2 Tbsp AP flour
1-1/4 milk
1/2 cup grated gruyere cheese
Salt and white pepper to taste
Melt butter in a small saucepan over medium heat. Add some salt and pepper. Add flour and whisk until smooth, cooking at least 3 minutes, whisking constantly. Add about 1/3 cup of milk, whisking until smooth. Add another 1/3 cup milk and whisk. Add remainder of milk and cook until thickened. Stir in cheese, remove from heat and whisk until cheese is melted. Set aside and keep warm.
PEPPERCORN SAUCE
2 Tbsp brandy or cognac
1/2 cup unsalted beef stock
2 tsp crushed black peppercorns
1/3 cup heavy/whipping cream
Salt to taste
If you cooked the burgers in a skillet, use the same skillet to cook the sauce.
If you grilled the burgers, add 1 Tbsp unsalted butter and 2 tsp EVOO to a small skillet. Heat the skillet over medium heat and slightly brown the butter before proceeding.
Add the cognac to the pan and cook for several minutes until the majority of the alcohol cooks off. Add the stock and peppercorns and cook for several minutes until sauce reduces slightly. Add cream and again cook for several minutes to reduce. Taste and add salt as desired. Set aside and keep warm.
BURGER ASSEMBLY
Place pieces of toast (or bottom buns) on plates. Cover each with even amounts of cheese sauce. Place a burger patty on each. Divide leeks into 4 equal portions and place on top of burger patties. Drizzle each burger with an equal amount of peppercorn sauce. Place top bun on burger if using buns. Serve.
