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Burgers au Poivre

Burgers au Poivre with Truffle Fries

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Recipe Details


We love to reimagine classic, elegant dishes, especially when they take burger form. Steak au poivre—peppercorn-crusted steaks in a sherry-cream sauce—provides the inspiration here. We add cracked black pepper and Dijon to the sauce, then slather over the seared beef burgers. No side could be more fitting than truffle-laced fries.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 870
    • Protein 40g
    • Total Carb 58g
    • Total Fat 47g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • russet potato
      russet potato
    • thyme
      1/8 ounce
    • shallot
    • hamburger buns
      hamburger buns
    • truffle zest
      1 packet
      truffle zest
    • ground beef
      12 ounces
      ground beef
    • cracked black peppercorns
      1/2 teaspoon
      cracked black peppercorns
    • dry sherry wine
      1/3 cup
      dry sherry wine
    • Dijon mustard
      1 packet
      Dijon mustard
    • heavy cream
      1 container
      heavy cream
    • baby arugula
      1 ounce
      baby arugula
    • parchment paper
      parchment paper

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • aluminum foil
    • baking sheet
    • 12" large pan

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450°F. Rinse all produce. Halve potato lengthwise; cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Strip thyme leaves, discarding stems, then mince. Peel shallot and mince. Slice buns open horizontally, if they arrived whole, and wrap in foil. Line a baking sheet with parchment paper.

    2. Bake fries

      Bake fries

      On prepared baking sheet, toss fries with 2 teaspoons olive oil, ½ teaspoon salt, and ground black pepper as desired. Arrange in a single layer and bake until browned and tender, 20-25 minutes. Then, sprinkle over truffle zest and toss to combine.

    3. Form burgers

      Form burgers

      While fries bake, in a medium bowl, combine thyme, half of shallot, ½ teaspoon salt, and ground black pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about ½ inch thick. Using your thumb, create a dimple on top of each.

    4. Cook burgers

      Cook burgers

      Heat 1 teaspoon olive oil in a large pan over medium-high heat. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Flip and continue searing until browned and medium rare, 3-4 minutes more. Transfer burgers to a plate and set aside to rest, reserving pan for the next step. Meanwhile, place foil-wrapped buns in oven (with fries) to warm through, 5-7 minutes.

    5. Make au Poivre sauce

      Make au Poivre sauce

      Return pan from burgers to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add cracked black peppercorns and remaining shallot; cook, stirring, until softened, 1 minute. Stir in sherry and mustard; cook until liquid is slightly reduced, 1-2 minutes. Add heavy cream and cook, stirring, until thickened, 1-2 minutes more. Season with ⅛ teaspoon salt.

    6. Plate burgers au poivre

      Plate burgers au poivre

      Pat arugula dry with paper towel, place in a medium bowl with ½ tablespoon olive oil and ¼ teaspoon salt, and toss to coat. Divide bun bottoms between serving plates. Layer with burgers, then half of au poivre sauce, then arugula. Finish with bun tops. Serve with truffle fries and remaining sauce for dipping. Dig in!

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