---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Peppery Hamburgers w/Red Wine Sauce
  Categories: Meats
       Yield: 4 Servings
 
   1 1/2 lb Lean, freshly ground beef
            -chuck
       2 ts Olive oil
     3/4 c  Finely chopped onion
       1 ts Finely chopped garlic
       1 tb Chili powder
       1 ts Ground cumin
       1 ts Freshly ground pepper or
            -coarsely cracked black
            -peppercorns
     1/8 ts Hot red pepper flakes
     1/2 ts Worcestershire sauce
            Salt, to taste
       1 tb Butter
       2 tb Chopped shallots
     1/2 c  Dry red wine
     1/4 c  Fresh or canned chicken
            -broth
       2 tb Chopped parsley
 
   Place the meat in a mixing bowl.  Heat the oil in a
   small cast-iron skillet, add the onion and cook,
   stirring, until wilted.  Add the garlic and cook
   briefly, stirring.  Do not let the garlic burn.  Remove
   from the heat and let cool.
 
   Add the cooled onion mixture, chili powder, cumin,
   ground pepper, red pepper flakes, Worcestershire
   sauce, and salt to the meat and blend well. Divide the
   mixture into 4 patties of equal size.
 
   Heat a heavy cast-iron skillet large enough to hold
   all the patties in one layer.  Do not add fat of any
   kind.  When the skillet is quite hot and smoking, add
   the patties.  Cook until well browned on one side,
   then turn and cook 3 minutes more on the second side
   for medium rare. Cook longer if desired.  Transfer to
   a warm plate.
 
   Heat the butter in a small skillet.  Add the shallots
   and cook, stirring for 1 minute.  Add the wine and
   broth and let cook until reduced about 1/4 cup.  Check
   for seasoning and sprinkle with parsley.  Serve
   immediately. Note: If a heavy black cast-iron pan is
   not available, use a heavy bottomed fry pan.   Serves
   4   Typed in MMFormat by cjhartlin@msn.com Source:
   Cookbook Digest March/April 98
 
 -----