This Simple Burger au Poivre Is Comfort Food on a Bun

to a skillet and toast your burger buns cut-side down. Lefebvre moves them around in the pan “like a DJ” to get a nice crisp.Remove the toasted buns and add the patties to the skillet. You’ll want to flatten them with a burger press—don’t worry if they don’t come out perfectly round—and season them with salt and black pepper. Cook them on the first side until they’re browned, and then flip to the other side until they’re cooked to your desired level of doneness.

Deglaze the skillet and add in clarified butter and shallots, caramelizing them. Then, add the brandy and flambé, before adding the heavy cream, more butter, salt, black pepper—be generous, this flavors the sauce—and brined green peppercorns. Let the sauce reduce and thicken.Start by placing the bottom bun on a plate, then layer on the onions, one patty with cheese, the next patty with cheese, more onions, and finally, a generous pour of sauce.

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