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Black Tap's steak au poivre burger is a meaty, satisfying tribute to the classic steak preparation.

Joe Isidori is the chef-owner of NYC burger haven Black Tap and the author of a new cookbook packed with its recipes. The burgers are delicious, inventive and served “deluxe,” and the milkshakes are the skyscrapers of the dessert game, loaded with every other dessert imaginable. This steak au poivre burger has become one of the restaurant’s best-selling dishes — try it at home!

The year we opened, Zagat called this one of the best new burgers in New York. It’s an unctuous play on the steakhouse classic and the traditional flavors of French cuisine that I admire as a chef. The green peppercorn sauce is made with a touch of cream and brandy to highlight the beef; you’ll have about ½ cup left over, so save the sauce to try with your next steak dinner, too. The Steak au Poivre Burger is great with fries, just like its original bistro inspiration.

Best Beer: Back in Black IPA, 21st Amendment Brewery, San Francisco, California

Reprinted with permission from Craft Burgers and Crazy Shakes From Black Tap