Steakhouse stack

Method

1. 1

   Crush the peppercorns with a pestle and mortar.

2. 2

   Add some salt and pepper to the mince first.

3. 3

   Split the mince into four balls, then fry the burgers with a little olive oil, bashing them down as they cook. Spread some mustard on top once flipped.

4. 4

   Take the burgers out of the pan once cooked, then add in the brandy and peppercorns.

5. 5

   Let the brandy reduce, add the stock, and reduce for a few minutes.

6. 6

   Add the cream and mix well.

7. 7

   Toast the bun and assemble the burger with the patties, peppercorn sauce, and cheese slice.