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Steak burger au poivre with colcannon


  • Cook the potatoes in lightly salted, boiling water until tender. Then drain well, roughly mash and season.
  • Heat a little oil in a pan and gently saute 1 chopped onion with the garlic until tender.  Transfer to a bowl and mix with the beef mince, seasonings, Worcestershire, tomato chutney and 2 eggs. (Don't over work the mixture.) Then form the mixture into 6-8 patties and set aside.
  • Heat a dollop of butter in a pan and gently saute ½ chopped onion until tender. Add the brandy and reduce down a little. Then add the stock, cream, green peppercorns, 1 tbsp parsley and the mustard. Stir and cook until reduced to a sauce consistency.
  • To make the colcannon, heat a little oil in another pan and gently saute 1 sliced onion with the bacon until softish. Add the cabbage and seasonings. Turn the heat down and cook until the cabbage wilts, tossing now and again.
  • Then add the cabbage mixture to the mashed potato with 1-2 eggs, 1 tbsp parsley and a dollop of butter. Mix well and taste for seasoning. Cover and set aside to keep warm.
  • While preparing the colcannon, panfry the patties in a thin layer of hot oil. Drain on kitchen paper towels.
  • To serve, form a mound of colcannon in the centre of individual plates, top with a burger, spoon the sauce on top and then sprinkle with parsley.
  • nb.  The colcannon mixture can be made in advance and then heated in the microwave when needed.


  • 4 large potatoes, peeled & cubed
  • sea salt & freshly ground pepper
  • vegetable oil
  • 2½ medium onions
  • 2 garlic cloves, crushed
  • 750 gm lean minced beef
  • 2 tbsp Worcestershire sauce
  • 150 gm tomato chutney
  • 3-4 eggs
  • 2 dollops butter
  • 2 tbsp brandy
  • ½ cup beef stock
  • ¼ cup cream
  • 1 heaped tbsp drained green peppercorns, rinsed well
  • 3-4 tbsp chopped fresh parsley
  • 1 tbsp Dijon mustard
  • 2 rindless bacon rashers, sliced
  • ¼-½ savoy cabbage, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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