United States / Main
Hamburgers Encrusted with Black Pepper
Cracked pepper adds a nice texture difference between the creamy cheese, tender meat, and the toasted bun, and complements the chipotle mayo.
Ingredients
- mayonnaise1/2 cup
- chipotle chilli, finely minced2–4
- salt1/2 tsp
- black pepper, freshly ground1/2 tsp
- ground beef, chuck1 lb
- salt
- whole black peppercorns, cracked1/4 cup
- cheese, optional; favourite smooth-melting cheese; room temperature4 slice
- dijon mustard
- hamburger bun, halved4
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Whisk together all chipotle mayo ingredients until well combined. Refrigerate until needed.
Shape beef into 4 equal patties. Brush with Dijon mustard on both sides and sprinkle liberally with kosher salt on both sides.
Place peppercorns in a pie pan. Press patties lightly on both sides into pepper. Set aside.
Heat about 25 charcoal briquets in a large chimney starter. Reapply grate.
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.
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.
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.
