French Brasserie Burger with Peppercorn Sauce

Inspired by the fantastic Four Winds Beach House in Tsawassen, BC. A restaurant-style 6 oz Angus beef burger topped with melted Gruyère, sweet beer-braised onions and garlic confit aioli on toasted brioche. Served in a generous pool of rich, silky French peppercorn sauce. Best enjoyed with a knife and fork. Chef’s Notes • Beef: Use 80/20 ground chuck for a juicy, flavourful patty with a good crust. • Sauce: Gelatin-rich beef stock produces the best restaurant-style consistency. The sauce should be silky and pourable, not thick like gravy. • Onions: Slow caramelization is essential. Reduce the beer until the onions are sticky rather than wet. • Cheese: Freshly sliced Gruyère melts better and has a nuttier flavour than processed Swiss cheese. • Plating: Always put the sauce underneath the burger, never over the top. • Make Ahead: Prepare onions and aioli up to one day ahead. Refrigerate and reheat the onions before serving. Make peppercorn sauce shortly before dinner. • Garlic Confit Storage: Refrigerate promptly and use within 4 days. Never store garlic in oil at room temperature. Suggested Sides: Shoestring fries, crispy pommes frites or a simple green salad with Dijon vinaigrette.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place peeled garlic cloves in a small saucepan and cover with olive oil.

Step 2

2. Cook over very low heat for 35–45 minutes until cloves are soft and pale golden. Do not allow them to brown.

Step 3

3. Remove 5–6 cloves and mash into a smooth paste.

Step 4

4. Mix with mayonnaise, Dijon mustard and lemon juice.

Step 5

5. Season with salt and refrigerate until serving.

Step 6

1. Melt 2 tbsp butter in a skillet over medium-low heat.

Step 7

2. Add sliced onions and a pinch of salt.

Step 8

3. Cook slowly for 20–25 minutes, stirring occasionally, until deeply golden and caramelized.

Step 9

4. Add beer, brown sugar and Worcestershire sauce.

Step 10

5. Simmer for 10–15 minutes until almost all liquid has evaporated.

Step 11

6. The onions should be dark, sweet, sticky and glossy. Keep warm.

Step 12

1. Melt 1 tbsp butter in a saucepan over medium heat.

Step 13

2. Add minced shallot and cook for 2 minutes.

Step 14

3. Add crushed black peppercorns and toast for 30 seconds.

Step 15

4. Add brandy or cognac, if using, and simmer until nearly evaporated.

Step 16

5. Add beef stock and reduce by approximately half.

Step 17

6. Stir in heavy cream, Dijon mustard and Worcestershire sauce.

Step 18

7. Add optional green peppercorns.

Step 19

8. Simmer gently until the sauce lightly coats the back of a spoon.

Step 20

9. Whisk in remaining 1 tbsp butter for a glossy finish.

Step 21

10. Season to taste and keep warm.

Step 22

1. Divide beef into four equal 6 oz (approximately 187 g) portions.

Step 23

2. Shape into thick patties slightly wider than the buns, with a shallow indentation in the centre.

Step 24

3. Season generously with salt and black pepper immediately before cooking.

Step 25

4. Heat a cast-iron skillet over medium-high heat.

Step 26

5. Sear patties approximately 3–4 minutes per side, adjusting for thickness, until internal temperature reaches 71°C (160°F).

Step 27

6. Place sliced Gruyère on each patty near the end of cooking. Cover briefly to melt.

Step 28

7. Butter and toast brioche buns until golden.

Step 29

1. Warm four shallow dinner plates.

Step 30

2. Spoon approximately ⅓ cup hot peppercorn sauce onto each plate.

Step 31

3. Spread garlic confit aioli onto each toasted bottom bun.

Step 32

4. Add the beef patty with melted Gruyère.

Step 33

5. Top generously with beer-braised onions.

Step 34

6. Add the top brioche bun.

Step 35

7. Carefully place each assembled burger into the centre of the peppercorn sauce.

Step 36

8. Garnish with finely chopped chives or parsley.

Step 37

9. Serve immediately with a steak knife, fork and napkin.