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We hope you got insight from reading it, now let’s go back to hamburger steak with whisky peppercorn sauce recipe. 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 prepare Hamburger Steak with Whisky Peppercorn Sauce:

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

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.

A cream based Pepper Sauce is kicked up with some Rib Eye steak in this BBQ Pit Boys easy to do recipe. ▷ All Our Recipes. 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. To make the peppercorn sauce, heat a large knob of butter in a frying pan and cook half the shallots until soft and golden.

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