Cookbook:Hamburgers Encrusted with Black Pepper

Cookbook | Ingredients | Recipes

Cracked pepper adds a nice texture difference between the creamy cheese, tender meat, and the toasted bun, and complements the chipotle mayo.

IngredientsEdit

Chipotle mayoEdit

BurgersEdit

  • 1 pound ground chuck steak
  • Salt
  • ¼ cup cracked black peppercorns, plus more if needed
  • 4 slices of your favorite smooth-melting cheese, room temperature (optional)
  • Dijon mustard
  • 4 hamburger buns, halved

ProcedureEdit

  1. Whisk together all chipotle mayo ingredients together until well combined. Refrigerate until needed.
  2. Shape beef into 4 equal patties. Brush with Dijon mustard on both sides and sprinkle liberally with kosher salt on both sides.
  3. Place peppercorns in a pie pan. Press patties lightly on both sides into pepper. Set aside.
  4. Heat about 25 charcoal briquets in a large chimney starter. Reapply grate.
  5. Add burgers and cook, turning often, until internal temperature reaches 143˚F for medium rare, 157˚F for medium, and 167˚F for well/toast.
  6. Remove to a plate and let rest for 5 minutes. If using cheese, place one slice on top of each patty. Meanwhile, toast buns on the grill.
  7. Spread buns with chipotle mayo. Add a patty on top of the bottom half of a bun and top with the other half. Serve warm.