Spicy Hamburger With Red-Wine Sauce

• 1 1/2 pounds ground lean chuck
• 2 teaspoons vegetable oil
• 1 cup finely chopped onions
• 2 teaspoons finely chopped garlic
• 2 tablespoons chili con carne seasoning
• 1 teaspoon freshly ground pepper
• 18 teaspoon red hot-pepper flakes
• Salt to taste
• 3 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/2 cup dry red wine
• 1/4 cup beef or chicken broth

1. Put the meat in a mixing bowl and set aside.
2. Heat the oil in a small skillet and add the onions.
3. Cook, stirring, until wilted.
4. Add the garlic and cook briefly, stirring.
5. Remove from the heat and let cool.
6. Combine the meat lightly with the onion mixture, chili con carne seasoning, ground pepper, pepper flakes and salt.
7. Divide the mixture into 4 patties of equal size.
8. Heat a heavy iron skillet large enough to hold all the patties in one layer and do not add fat of any kind.
9. When the skillet is quite hot, add the patties.
10. Cook until well browned on one side, about 3 minutes.
11. Turn and cook 3 minutes on the second side.
12. Transfer to a warm platter.
13. Heat 1 tablespoon of the butter in a small skillet.
14. Add the shallots and cook, stirring, for 1 minute.
15. Add the wine and broth.
16. Let cook until reduced to about 1/4 cup.
17. Swirl in the remaining 2 tablespoons butter.
18. Pour over the patties and serve the dish immediately.

ground lean chuck, vegetable oil, onions, garlic, freshly ground pepper, red hotpepper, salt, butter, shallots, red wine, beef

Taken from cooking.nytimes.com/recipes/6249 (may not work)