Capered Hamburger Steak Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Cooking Club · Main Dishes · Meat Dishes

Capered Hamburger Steak

From Dorothy McNett's recipes at Or just simply grill or pan fry the burgers, omitting the finishing sauce, and serve in buns with all of the appropriate condiments. Each time you make this, it will be different due to the kind of cheese used, or not. Great with sauteed mshrooms as well!

1 pound lean ground beef
salt and pepper
1-2 green onions, or shallots, finely diced
1/2 to 1 teaspoon dried sage (or grilling spice, as desired)
olive oil or grapeseed oil
1 teaspoon capers
1/4 cup grated or sliced semi -soft cheese (fontina, monterey jack, swiss, etc., etc., etc!)
up to 1/4 cup red wine, port, or beef stock

Combine meat, salt and pepper and diced onions. Shape into desired sized patties. Sprinkle with the sage or grilling spice. Heat only enough oil in large flat saute pan or skillet to put a film on the bottom of the pan. Cook patties to your liking, adding the capers and cheese after you have turned the patties, allowing the cheese to melt just a bit . Remove meat to serving platter. In the pan, quickly pour in the wine or stock. Cook and stir to reduce the mixture to a flavorful glaze. Drizzle over the meat. Serve as a "steak" or tuck into hamburger buns.

Recipe created 2005-01-31.

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