Hamburgers Au Poivre
Source: Gary Phelps
Servings: 4

1 lb ground beef
1/2 tsp salt
1/2 tbsp freshly cracked black pepper or to taste
1 tbsp brandy or cognac, optional
3 tbsp dry red wine, optional

Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties.

Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat.

Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet.

Heat just to boiling, stirring constantly. Serve sauce over the patties.