Hamburgers Au Poivre - cooking recipe

Ingredients

1 lb beef, Ground
1/2 teaspoon salt
2 -3 tablespoons black pepper, Freshly Cracked (Or To Taste.)
1 tablespoon brandy (optional) or 1 tablespoon cognac (optional)
3 tablespoons red wine, Dry (optional)
2 tablespoons butter

Preparation

Mix meat and salt.
Shape mixture into 4 patties, each about 3/4 of an inch thick.
Press pepper into both sides of the patties.
Cook the patties in a large skillet ( I use cast iron)over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes.
Drain off the fat.
Sprinkle the cognac over the patties, immediately ignite, if desired; THIS STEP IS FROM THE ORIGINAL RECIPE, I LEFT IT BECAUSE I THOUGHT IT WAS COOL, I did NOT ignite my burger and it was delicious ;).
Remove patties to a warm platter.
Stir the wine into the drippings in the skillet.
Heat just to boiling, stirring constantly.
Whisk butter, small pieces at a time, into the sauce.
Serve sauce over the patties.