Chef Hubert Keller mixes green, white, pink and black peppercorns with coriander seeds and crushes them. He brushes oblong ground beef patties with Dijon mustard and then presses the spice mixture onto both sides. He cooks the burgers in olive oil, removes them, drains the fat and deglazes the pan with red wine and cognac. He reduces it almost completely and then adds chicken stock, reduces it by half, adds cream and simmers. He finishes it with mustard. He moistens the bun with the sauce, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?