Recipe courtesy of Michael Lomonaco

Skillet Charred Burger, Green Peppercorns and Shallots

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  • Level: Easy
  • Yield: 4 servings
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1 pound ground top round

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons olive oil

4 large shallots, peeled, thinly sliced

2 tablespoons green peppercorns, drained and crushed

1/2 cup dry red wine, preferably a syrah or zinfandel

3 tablespoons unsalted butter

8 slices of french baguette bread, toasted in a warm oven


  1. Form the meat into burger patties and season each with salt and pepper. Heat a skillet (non-reactive and with grill ridges preferred) over medium high heat. Add 1 tablespoon of olive oil and heat for a moment before adding the burgers. Char the burgers on the grill ridges and flip to cook the other side. Cook the burgers to desired doneness, remove and keep warm. Add the shallots to the pan along with the remaining olive oil and cook the shallot for 2 minutes untill they begin to crisp but do not burn them. Add the peppercorns and saute for 1 minute. Add the red wine and reduce quickly by half. Place the burgers on several pieces of baguette, swirl the butter into the red wine sauce and pour sauce over the burgers. Serve with a green salad and roasted new potatoes.;