Cookbook:Pepper-Encrusted Hamburgers

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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.

Ingredients[edit]

  • 1 pound ground chuck steak
  • Salt
  • 1/4 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
  • Chipotle mayo, recipe below

Procedure[edit]

  1. Shape beef into 4 equal patties. Brush with Dijon mustard on both sides and sprinkle liberally with kosher salt on both sides.
  2. Place peppercorns in a pie pan. Press patties lightly on both sides into pepper. Set aside.
  3. Heat about 25 charcoal briquets in a large chimney starter. Reapply grate.
  4. Add burgers and cook, turning often, until internal temperature reaches 143 degrees F for medium rare, 157 for medium, and 167 for well/toast.
  5. 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.
  6. 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.

Chipotle Mayo

  1. 1/2 cup mayonnaise
  2. 2-4 chipotle chiles, finely minced
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon freshly ground black pepper

Whisk together all ingredients until well combined. Refrigerate until needed.