Uploaded September 2026 | Updated September 2026, 2 weeks ago

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Steak au poivre belongs on a burger.

This is my take on the classic French steakhouse dish, with a custom short rib and hanger steak burger, a peppercorn crust, broiled raclette, toasted brioche, and a rich cognac au poivre sauce.

The real trick is serving the burger in the sauce instead of drowning the burger in it. It keeps the crust intact, gives you all that peppery steakhouse flavor in every bite, and turns a great burger into something you would expect from a steakhouse.

I’ll show you how to grind the perfect burger blend, make a peppercorn sauce from scratch, melt raclette under the broiler, and build the ultimate steak au poivre burger at home.

PATREON:
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RECIPE
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