Peggy loves to cook! She's always coming up with great flavours for her dinners and her Home Made Pan Fried Pepper Burgers is no exception.
It's full of flavour, the burgers are so tender and perfectly cooked.
So let's see how Peggy cooks this delicious dish. Peggy has made her burgers from scratch grinding her own meat.
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
Recipe from Peggy Mitchell
Prep Time: 5 minutes
Cook Time: 5 - 10 minutes, depends on your steak preference
Yield: Allow 1 burger per person
Ingredients
1 lb / 450 g of burger meat
½ cup /120 ml of Cabernet Sauvignon
2 TBS of granulated sugar (*****optional)
1 minced green and red pepper
1 tsp of garlic powder
1 tsp of onion powder
½ tsp of black pepper
3 TBS Olive Oil
1 egg beaten
**Please note, you can omit the sugar if you prefer.
The Sauce
¼ cup / 120 ml of the Cabernet
¼ cup / 30 g of flour
¼ cup / 120 ml cold water
1 ½ cups / 350 ml of hot water
2 TBS of Beef broth base ( if you have beef broth it would be 1 cup)
If you would like to grind your own meat, click HERE to see how Peggy does it.
Instructions
1. In a container, place the ground meat with the wine and all the seasons, and combine well.
2. Then add the beaten egg and form into burgers, the sizes to suit you.
3. Have the heat on your pan hot and fry your burgers, turning over when brown and frying the other side to your liking.
4. To make the sauce, in a small bowl, add 2 Tablespoons of the cold water to the flour first and stir it to a paste, then add the remaining cold water and Cabernet to a pan and bring to a boil, add your Broth let cook up for 1 minute, then add your flour paste and hot water, stirring to ensure there are no lumps. Bring to a boil and allow to thicken then pour over the burgers and enjoy!

- 1 lb / 450 g of burger meat
- ½ cup /120 ml of Cabernet Sauvignon
- 2 TBS of granulated sugar *****optional
- 1 minced green and red pepper
- 1 tsp of garlic powder
- 1 tsp of onion powder
- ½ tsp of black pepper
- 3 TBS Olive Oil
- 1 egg beaten
- ¼ cup / 120 ml of the Cabernet
- ¼ cup / 30 g of flour
- ¼ cup / 120 ml cold water
- 1 ½ cups / 350 ml of hot water
- 2 TBS of Beef broth base if you have beef broth it would be 1 cup
-
In a container, place the ground meat with the wine and all the seasons, and combine well.
-
Then add the beaten egg and form into burgers, the sizes to suit you.
-
Have the heat on your pan hot and fry your burgers, turning over when brown and frying the other side to your liking.
-
To make the sauce, in a small bowl, add 2 Tablespoons of the cold water to the flour first and stir it to a paste, then add the remaining cold water and Cabernet to a pan and bring to a boil, add your Broth let cook up for 1 minute, then add your flour paste and hot water, stirring to ensure there are no lumps. Bring to a boil and allow to thicken then pour over the burgers and enjoy!
Crysta
says:I don’t understand how to get the flour paste to dissolve. Sauce has been a slow rolling boil for 20 minutes now.
Crysta
says:I don’t understand how to get the flour paste to dissolve. Was I supposed to break it up. The sauce has been on a rolling boil for about 15 minutes now and the flour paste is just hard doughy balls.
David
says:Awesome
Frances Owens
says:Could you supply a printable version please,thank you
lovefoodies
says:Hi Frances.
There are print buttons on each page, please take a look just above the ingredients or on the far left side for a row of buttons. There, you will see a green coloured print button and from there you will be able to print away!
I hope this helps.
Thank you
Jenny
says:Very disappointing recipe. I wish I had gone with my gut instinct and omitted the sugar. It was overpoweringly sweet.
lovefoodies
says:Hi Jenny, I’m so sorry you found the recipe too sweet for you. What a shame! I guess like many things, it is very much down to personal taste, so I do hope you will try it again, and like you say, omit the sugar. Thank you very much for your feedback. I will write a note in the recipe based on what you have said for others.