Peppery Hamburgers with Red Wine Sauce
rec.food.recipes/RAYT721/2001
Serves 4

1 12 pounds lean, freshly ground beef chuck
2 teaspoons olive oil
3/4 cup finely chopped onion
1 teaspoon finely chopped garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon freshly ground pepper or coarsely cracked black peppercorns
1/8 teaspoon hot red pepper flakes
1/2 teaspoon Worcestershire sauce
Salt to taste
1 tablespoon butter
2 tablespoons chopped shallots
1/2 cup dry red wine
1/4 cup fresh or canned chicken broth
2 tablespoons chopped parsley

Place meat in mixing bowl. Heat oil in small cast-iron skillet, add onion and cook, stirring, until wilted. Add garlic and cook briefly, stirring. Do not let garlic burn. Remove from heat and cool. Add cooled onion mixture, chili powder, cumin, ground pepper, red pepper flakes, Worcestershire sauce and salt to the meat and blend well. Divide the mixture into 4 patties of equal size.

Heat a heavy cast-iron skillet large enough to hold all the patties in one layer. Do not add fat of any kind. When the skillet is quite hot, add the patties. Cook until well-browned on one side, then turn and cook 3 minutes more on the second side for medium-rare. Cook longer if desired. Transfer to a warm platter.

Meanwhile, heat the butter in a small skillet. Add the shallots and cook, stirring, for 1 minute. Add the wine and broth and let cook until reduced about 1/4 cup. Check for seasoning and sprinkle with parsley. Serve immediately over meat.