Cheese-stuffed hamburger steak with Brandy sauce

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


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



  • 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.