Burgers Diane RecipeBy burrger • Jul 2nd, 2010 • Category: Burger Recipes
Steak Diane is a classic dish that was popular in the 70′s in Europe. This recipe for Burgers Diane simply replaces a beef steak with a burger patty and keeps the rich flavors of mustard, peppercorns and shallots.
A big thanks to Gary Green of tvfoodanddrink.com for trying out this recipe and letting us use his photos.
This isn’t just a recipe. It’s a burger – with flair. It might take a little longer than usual to make, but you will find in the end that it’s well worth the work and wait.
- 1 lb of ground beef
- 1/2 tablespoon of cornstarch
- 1/2 tablespoon of Dijon mustard
- 2 tablespoons of ground black peppercorns
- 1/2 tablespoon of olive oil
- 1/4 teaspoon of soy sauce
- 1/2 cup of beef stock
- 1/4 cup of minced shallots
- 1/4 cup of Worcestershire sauce
- 1/4 cup of flat leaf parsley, finely chopped
- 1 tablespoon of lemon juice
- 1 teaspoon of Madeira or Port
In a small bowl, combine the beef stock, cornstarch and mustard together and stir. Then, set it aside.
Take the ground beef and form them into 2 patties that are about an inch thick.
Put the ground peppercorns on a plate and add the soy sauce and olive oil. We are going to coat the patties with this mixture.
Dip both sides of the patty in the peppercorn mixture. Make sure all sides are evenly coated and all the peppercorns are used. Pour a tablespoon of olive oil in a pan over high heat.
Once the oil is hot, sear the burger patties, cooking each side for about a minute or two. Remove from the pan, set aside and reduce the heat.
Using the same oil and pan, add the shallots and parsley and stir.
Then, add the cornstarch mixture, lemon juice, Worcestershire sauce and Madeira (or Port). Stir for about a minute.
In another frying pan, pour the sauce and stir. Then add the burger patties and spoon some sauce on top. Let it simmer for about 7-9 minutes. If it’s necessary to turn the burgers over to keep from burning, do so.
Serve the patties on sesame seed buns and enjoy!