Hamburger Steak with Whisky Peppercorn Sauce
Hamburger Steak with Whisky Peppercorn Sauce

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, hamburger steak with whisky peppercorn sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Hamburger Steak with Whisky Peppercorn Sauce. The sauce here has proved rich and flavourful, the whisky adding a smoky note. The sauce should probably work just as well for steaks and roasts too.

Hamburger Steak with Whisky Peppercorn Sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Hamburger Steak with Whisky Peppercorn Sauce is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have hamburger steak with whisky peppercorn sauce using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Hamburger Steak with Whisky Peppercorn Sauce:
  1. Prepare Burgers
  2. Take 1/2 kg ground beef
  3. Get 1/2 cup breadcrumbs
  4. Prepare 1 egg
  5. Prepare 1 tsp onion powder
  6. Prepare 1 tsp garlic powder
  7. Take 1 tbsp paprika
  8. Take 1 tbsp Worcestershire sauce
  9. Get to taste salt and pepper
  10. Get Sauce
  11. Get 60 ml whisky (double shot)
  12. Take 2 tsp crushed black peppercorns
  13. Get 1/2 cup beef broth
  14. Take 1/2 cup cream
  15. Prepare as needed olive oil or other vegetable oil

A golden crust on the outside and juicy medium rare beef in the center. All served with a robust whisky peppercorn sauce. It's like having a steakhouse in your own kitchen. Always start with room temperature beef.

Steps to make Hamburger Steak with Whisky Peppercorn Sauce:
  1. In a bowl, combine burger ingredients and mix well. Optionally let rest in the refrigerator an hour or so to let spices combine.
  2. Divide meat into patties 1½ cm thick. Heat oil in a skillet on medium heat. Cover and fry patties until done, with internal temperature of about 65–70°C (150–160°F), about 4 minutes per side. Set aside.
  3. Deglaze the pan with the whisky under medium-high heat, scraping the bits from the bottom. Let it simmer rapidly until it has reduced slightly, about one minute. Add broth and let it simmer for 2–3 minutes until it reduces to about half.
  4. Lower heat to medium. Add cream and crushed peppercorns. Let it simmer for 1–2 minutes until sauce thickens. Add salt and pepper to taste.
  5. Serve burgers topped with sauce.

I love cooking with beer, but never thought to add whiskey before. I used minced garlic from a jar instead of garlic powder and instead of Sam Adam's used Michelob Ultra. I think any type of full bodied beer will work fine in this recipe. Once you make this Whiskey Burger, you'll never make plain hamburgers again! Whiskey gives these hamburger patties the most delicious flavor!

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