Voila: the latest fruit of my kitchen experiments.
Here's how I like my hamburgers. Gather up a ball of meat, about a 1/3 to 1/2 lb. works best, and rub in some kosher salt and pepper. Splash it with soy sauce -- just a splash, or else your burger will become soggy and lose consistency. Flatten it into a patty, turn up your stove burner to medium heat, and pour some olive oil onto a cast iron pan. Throw a little butter on there, too. Drop the patty on the pan and leave it alone. Don't prod it, don't mash it with a spatula when it starts to rise, or you'll knock out the juices. Flip it once after 3-4 minutes, cook it for another 4 minutes, and take it off the heat. Drop it on a nice toasted piece of bread of your choice.
For the sauce:
1/2 onion, finely chopped
1/2 tbsp. oil (or if you just cooked your hamburger, use the leftover juice)
1 tbsp. butter
1/2 tbsp. flour
1/3 to 1/4 cup demi glace or beef stock
1/2 cup Cointreau
salt and pepper, to taste
Toss the onion into the oil/juice on medium high heat, coating it in the oil; cook for about 2 minutes. Add Cointreau and turn heat to high; cover pan and reduce by half. Add butter and flour and rapidly whisk together. Add demi glace. Check seasoning and add salt & pepper as necessary.