Good Food

Hamburger

By Unknown Writer #2

Chef Viggo Anderson

I am a European trained chef and I have a great liking for pastrami on rye, a well-made hamburger or a juicy T-bone steak with a baked potato and salad.

However, when I serve typical American foods in my home, there may be a temptation at times to give these dishes a touch of a European influence.

Take a hamburger. Now there is nothing wrong with the standard burger on a bun, tomato ketchup and sliced onion included. But a hamburger cooked to resemble a steak au poivre can be an elegant and tasty dish that is hard for someone to criticize.

It is not a question of putting on airs; it is a question of taste.

Hamburger au poivre, if you wish to call it that, is easy to make.

And a dish that goes well with it is potato O'Brien. I do not know who O'Brien was and have never found out. Nevertheless, this is good food.

So let's make it!

Steak Hache` au Poivre
(Hamburger with peppercorn sauce)
Serves 4

1 1/2 pound beef, 9 percent fat
1 1/2 - 2 tablespoons crushed peppercorns
2 Tablespoons butter
1 tablespoon finely chopped shallots
1/4 cup dry red wine
1 tablespoon cognac
1/4 cup fresh or canned beef broth
2 tablespoons finely chopped parsley

Shape the meat into four patties of equal size. Sprinkle with salt and sprinkle all over with crushed peppercorn. Press down on the meat to help the peppercorns adhere.

Heat a heavy iron skillet and do not add fat of any kind. When skillet is quite hot add the patties. Cook about five minutes on each side by turning the burgers frequently. If you want them well done, cook the burgers longer, about 10 minutes on each side.

Remove the burgers to a warm platter, and to the skillet add 1 tablespoon butter and the shallots. Cook, stirring with a wooden spoon, until the shallots are wilted. Add the wine and cook about 1 minute. Add the cognac and let it boil until reduced to about half. Add the broth and boil until reduced to about half again. Swirl in the remaining butter.

Return the patties to the skillet, turning off the heat. Serve the patties garnished with the chopped parsley.

Pommes de Terres "O`Brien"
(Potatoes with peppers and pimentos)
Serves 4

6 to 8 potatoes (about 1 1/2 pound)
Salt to taste
3 tablespoons olive oil
4 1/2 cup finely chopped onions
Freshly ground pepper to taste
1 cup cubed sweet green pepper
1 tablespoon butter
1/2 cup cubed red pimentos (peppers)

Peel the potatoes and cut them into half-inch cubes. There should be about 3 cups. As they are cubed drop them into cold water.

Boil the potatoes until they are firm but cooked through. And then drain them well.

Heat the oil in a skillet and add the potatoes. Cook, stirring and shaking, until the potatoes are golden.

Add the onions, salt and pepper and cook briefly. Add the green pepper and cook, stirring gently, about 3 minutes.

Add the butter and cook about 2 minutes. Add the red pimento and stir gently. Cook until heated through.

Serve with the hamburgers and a good mixed salad with your own special dressing.

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