From @Not Another Cooking Show
45 min · Serves 2
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Ingredients
Cut the short rib and hanger steak into thin strips that fit the grinder hopper.
Weigh the cut meat and beef tallow on a tray, aiming for roughly a 75/25 meat-to-fat ratio.
Place the tray of meat and fat, along with the meat grinder attachment, into the freezer.
Then 30 min of waiting
Pass the chilled meat and fat through the meat grinder into a chilled bowl on its finest setting.
Gently mix the ground meat by hand to blend the fat and meat together.
Cut square sheets of parchment paper and set a 4-inch (10 cm) ring mold on top of one sheet.
Weigh out 200 g (7 oz) portions of ground meat, press each portion into the ring mold, and press lightly so the patty is slightly wider than the buns.
Repeat for a second patty and chill both in the refrigerator uncovered until ready to cook.
The remaining ground meat can be portioned into smaller balls for smash burgers another time.
Pour the beef broth into a small saucepan over high heat, bring to a boil, reduce to a simmer, and cook until reduced by two-thirds.
Then 15 min of waiting
Crack and grind the black peppercorns in a mortar and pestle until coarsely crushed, keeping larger pieces so they do not burn while searing.
Pre-heat the oven broiler.
Mix equal parts of the coarsely ground black pepper and kosher salt in a small bowl.
Lightly spray the top of each burger patty with cooking spray as a binder, then season generously with the pepper-salt mix, pressing it into the meat.
Toast the brioche buns in a toaster oven for 1–2 minutes until crisp and dry.
Heat a cast iron pan over high heat until it reaches around 360°F (180°C).
Add a spoonful of beef tallow to the pan, place a seasoned patty in, seasoned-side down, and press firmly so it makes full contact with the pan.
Sear over high heat for 2 1/2 to 3 minutes without moving the patty.
Flip the patty over, cook for another 1 minute, then add a knob of cold butter and baste the burger with the melted butter for 1 minute more.
Transfer the burger to a wire rack to rest for 1 minute, reserving the juices in the pan.
Return the patty to the pan for 30 seconds per side to reheat, then transfer back to the wire rack and pour the pan butter over top.
Into the same pan, add a pinch of crushed peppercorns, a knob of butter, and the finely diced shallots, cooking over medium heat until fragrant and the peppercorns toast, 1–2 minutes.
Pour in the Cognac and ignite with a match or lighter to flambé, letting the alcohol cook off completely until a glaze remains.
Add the reduced beef broth to the pan and simmer over high heat until bubbling and thickened to a glaze, about 2 minutes.
Turn off the heat, let the pan cool slightly, then whisk in the heavy cream.
Whisk in the remaining cold butter off the heat until smooth and glossy.
Place the diced Raclette cheese into a small ovenproof dish and place under the hot broiler for 2–3 minutes until melted and bubbling.
Place the rested burger patty onto the bottom bun and pour the hot melted Raclette directly over the patty before adding the top bun.
Slice the burger in half.
Pour a generous pool of the hot au poivre sauce onto a rimmed serving plate.
Place the two burger halves cut-side down into the sauce on the plate.
Garnish the sauce with additional cracked black pepper and plenty of chopped fresh chives.
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