Cheese-stuffed hamburger steak with Brandy sauce

Name: Cheese-stuffed hamburger steak with Brandy sauce
Prep time: 20 min
Cook time: 30 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 800 g ground beef; 1 egg; 1/2 cup Panko breadcrumbs; 2 tablespoons Worcestershire sauce; 1 tablespoon Italian spices; 1 tablespoon Dijon mustard; 1 tablespoon sweet smoked BBQ sauce; 1 1/2 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon salt; 150 g Saint-Paulin’s cheese by Monsieur Gustav, rind removed, cut into cubes (or other semi-soft cheese); Olive oil; Ground pepper; 2 tablespoons butter; 3 French shallots, finely chopped; 2 large garlic cloves, finely chopped; 1/4 cup brandy + 2 tablespoons; 1/3 cup flour; 3 cups beef broth, hot; 3 tablespoons Worcestershire sauce; Salt and pepper from the mill

Preparation 20 min
Cooking 30 min
Servings 4 to 6
Freezing Absolutely

I like to take classics and bring them to another level! This is the case with this cheese-stuffed hamburger steak recipe with Brandy sauce. The patty is perfect and juicy, the cheese explodes in your mouth and not to mention the sauce… Ahhh that sumptuous and decadent sauce. I can’t wait to eat the leftovers!

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Ingredients for the patties

800 g ground beef
1 egg
1/2 cup Panko breadcrumbs
2 tablespoons Worcestershire sauce
1 tablespoon Italian spices
1 tablespoon Dijon mustard
1 tablespoon sweet smoked BBQ sauce
1 1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon salt
150 g Saint-Paulin’s cheese by Monsieur Gustav, rind removed, cut into cubes (or other semi-soft cheese)
Olive oil
Ground pepper

Ingredients for the sauce

2 tablespoons butter
3 French shallots, finely chopped
2 large garlic cloves, finely chopped
1/4 cup brandy + 2 tablespoons
1/3 cup flour
3 cups beef broth, hot
3 tablespoons Worcestershire sauce
Salt and pepper from the mill

Preparation

In a large bowl, except for the cheese and olive oil, put all the ingredients, pepper generously and mix for 2 minutes with your hands. Separate into 4 or 6 balls, insert plenty of cheese in the centre of the meat and form patties. Set aside.
In a large skillet over medium heat, add a drizzle of olive oil and cook the patties, two at a time, 2 to 3 minutes per side to brown them. Reserve on a plate.
In the same skillet over medium-low heat, melt the butter, add the shallot and garlic and stir. Cook 3 to 4 minutes, stirring.
Add 1/4 cup Brandy, mix and cook for 1 minute. Scrape the bottom to get all the flavours.
Add the flour, mix and cook for 2 minutes, stirring.
Add half of the beef broth and whisk to break up any lumps of flour.
Pour in the rest of the broth, the Worcestershire sauce and the Brandy then season with salt and pepper. Bring to a boil, reduce to low heat and simmer for 3 to 4 minutes or until the sauce begins to thicken.
Add the patties and continue cooking for 5 to 10 minutes or until the patties are cooked. Add a little beef broth if the sauce becomes too thick.

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