Recipe - Peppery Hamburgers Wred Wine Sauce

1 One half pound Lean, freshly ground beef
chuck
2 teaspoon Olive oil
Three fourths 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
One half teaspoon Worcestershire sauce
Salt, to taste
1 tablespoon Butter
2 tablespoon Chopped shallots
One half cup Dry red wine
One fourth cup Fresh or canned chicken
broth
2 tablespoon Chopped parsley

Place the meat in a mixing bowl. Heat the oil in a small castiron
skillet, add the onion and cook, stirring, until wilted. Add the garlic and
cook briefly, stirring. Do not let the garlic burn. Remove from the heat
and let cool.

Add the 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 castiron skillet large enough to hold all the patties in one
layer. Do not add fat of any kind. When the skillet is quite hot and
smoking, 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 plate.

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.
Note: If a heavy black castiron pan is not available, use a heavy bottomed
fry pan. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook
Digest March/April 98
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Mar 7, 1998