Au Poivre Wagyu Smashburger

What you’ll need:

•Sutter Home Cabernet Sauvignon

For the burgers:

•3.5 oz ground wagyu beef or 75/25 ground beef balls

•4 slices American cheese

•Brioche buns

•Salt and pepper

For the fries:

•1 russet potato

•Salt

For the au poivre sauce:

•2 garlic cloves, minced

•1 small shallot, finely chopped

•1 1/2 to 2 tsp black peppercorns

•3/4 cup beef stock or broth

•1/4 cup cognac or brandy

•1/2 cup heavy cream

•1/4 tsp Dijon mustard

•Couple dashes of Worcestershire sauce

•Salt to taste

Other:

•Chives

•Garlic mayo

Directions:

1. Peel the russet potato. Using a mandolin, slice into thin rounds, then cut into matchstick (shoestring) fries. Soak in cold ice water for 30 minutes, then dry thoroughly. Fry at 375°F until crispy and season with salt while hot.

2. Coarsely crush the peppercorns using a mortar and pestle, or put them in a ziplock bag and crush with a rolling pin.

3. In a saucepan over medium heat, warm a tablespoon of olive oil. Add the shallot and sauté for a minute, then add the garlic and peppercorns and sauté another 30 to 45 seconds. Deglaze with the cognac and simmer for 1 minute. Pour in the beef stock and reduce by half, about 3 to 4 minutes. Stir in the heavy cream, Worcestershire, and Dijon, season with salt, and simmer until slightly thickened.

4. Heat a pan over high heat. Smash each beef ball thin onto the hot pan and season with salt and pepper. Cook for 2 to 3 minutes until a deep crust forms and the patty is almost cooked through. Flip, top with American cheese, and cook another 30 seconds until melted.

5. Take your toasted bun and spread garlic mayo on the bottom. Stack two smashed cheeseburger patties, spoon over the au poivre sauce, top with lots of chives, and pile on the matchstick fries. On the top bun, add more garlic mayo and another spoonful of au poivre sauce, then close it up.

6. Enjoy with a glass of Sutter Home Cabernet Sauvignon.