Steak Hache au Gorgonzola (Hamburgers with Gorgonzola)

• 1 1/2 pounds ground lean beef, preferably sirloin
• 1/4 pound Gorgonzola or other blue cheese, crumbled
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons Cognac
• 2 tablespoons butter
• 1/4 pound mushrooms, thinly sliced, about 2 cups
• 1/2 teaspoon finely minced garlic
• 2 tablespoons finely chopped parsley

1. Blend the ground beef with the cheese, salt and pepper to taste.
2. Divide the mixture into 4 portions and shape them into flat patties, each about 1-inch thick or slightly less.
3. Heat a skillet, preferably of black iron.
4. Do not add fat but heat the skillet until it is almost smoking.
5. Add the patties and cook over moderately high heat 3 or 4 minutes or until well-browned on one side.
6. Turn and continue cooking about 1 or 2 minutes (or even longer if you want well-done meat).
7. Add the Cognac and ignite it.
8. Cook until flame dies.
9. Transfer the patties to a warm serving dish or plates.
10. As the patties cook, heat the 2 tablespoons of butter in a separate skillet and add the mushrooms and garlic.
11. Cook, tossing and stirring, about 2 minutes or until golden brown.
12. Spoon the mushroom mixture over the patties and sprinkle with chopped parsley.

ground lean beef, cheese, salt, freshly ground pepper, cognac, butter, mushrooms, garlic, parsley

Taken from cooking.nytimes.com/recipes/5116 (may not work)