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.