6 Robberg hamburger balls
6 hamburger buns
Bag of rocket
butter / olive oil
For the Pepper Sauce:
1/2 red onion , finely chopped
250ml Beef Stock 1/2 Tablet
2tl black peper
Add some Caramalized Onions:
1 Onion chopped
Fry your hamburger patties until cooked to taste.
Remove the patties from the pan and make your caramelized onions in the same pan by adding olive oil on medium heat. Add the chopped red onions fry the onions until it becomes translucent, add the balsamic reduction to taste with a half a table spoon of sugar and fry for another 2-5 min until sticky. Remove from heat.
In a small pot on medium heat start your pepper sauce, add the butter & onions and fry for 5min. Remove from heat, add the flour to the butter and whisk the butter and flour until smooth and light brown. Place back on heat. Add the cognac and beef stock and whisk while bringing it to a boil. Add the pepper corns, salt and pepper. Lastly add the cream to your sauce and serve.
Cut the buns in half and lightly fry them in a pan with some olive oil until the insides are nice and crispy.
Build your burger. Add some rocket your Robberg Beef patty and your pepper sauce, for a little extra add your caramelized onions and enjoy!