Hamburgers Flambe

Yield: 4 Servings
I grew up in the 70s when cooking was supposed to be a fairly calm affair. The best part of this recipe as a kid is when my mom would call us over and the cooking would suddenly and intentionally be LIT AFLAME! FOR SEVERAL SECONDS! It was a fairly punk-rock dish. While this seems like and -is- a very simple recipe, the lighting of Brandy in a hot dish is no joke -- I damned near singed off my arm hair the first time I made this in the test kitchen. I believe speed with the match may be key.

Ingredients

FOR EACH SERVING

  • 1/3 lb ground beef or turkey
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 1 pat butter

FOR ENTIRE BATCH

  • 1/3 cup brandy
  • salt
  • ground pepper

Preparation

Press fresh ground pepper well onto both sides of patty, let stand for 30 minutes. Sprinkle light layer of salt in heavy pan. Heat until salt turns a light brown. Place patties in pan and brown on each side. When patty is well browned on other side add Worcestershire sauce, lemon juice and butter onto each patty.

Pour 1/3 cup of brandy over all patties, reduce heat and light brandy, being careful not alight oneself or one's kitchen. Spoon brandy over all patties and serve immediately.