GRANDADDY'S BLACK PEPPER BURGERS
Using copious amounts of black pepper in these burgers might seem a little strange, but that's what sends these burgers over the top!
Provided by Stacy Lyn Harris
Categories Main Course sandwich
Number Of Ingredients 17
Steps:
- In a large bowl, mix the meats, salt, and pepper together. Don't over-mix. It's will cause the meat to get too warm and mushy. If youa re grinding your own meat, add the salt and pepper to the meat before it goes through the grinder. You will have to handle the meat less with your hands, keeping the meat from getting too warm.
- Form the meat mixture into nine 1 1/2-inch patties, making slight indentations in the center of each patty. Season each patty with a little more pepper.
- Brush the melted butter on the inside and outsides of each bun. In a grill pan or cast iron skillet heated over medium heat, place the buns cut side down and cook for about one minute. Turn the buns over for about 30 seconds and move to a plate or cutting board, cut side up.
- Place the burgers in the pan over high heat and allow to cook for about one minute, then reduce the temperature to medium. Allow the burgers to continue cooking for about four minutes. Flip the burgers over and place a slice of cheddar cheese on top of the patty and cook for another four minutes. Place a dome over the patties to melt the cheese quicker. When the cheddar has melted, remove the patties to a cooling rack. Choose the condiments from the ingredients list above and build your burger accordingly.
BLACK PEPPER BURGERS
These delicious burgers use high-quality essential oils to kick up the flavors to a whole new level.
Provided by Kate
Categories Lunches & Dinners
Number Of Ingredients 9
Steps:
- Mix ingredients together in a large bowl, it's best when you use your hands.
- Form the burger into patties.
- Grill burgers until done to your desired doneness.
- Enjoy with a gluten-free bun, grilled portobello mushroom cap, or however you prefer your burgers!
BLACK PEPPER BURGER
I never stop being amazed how much better a burger tastes if you grind your own meat! I use this rub on all the briskets we smoke and can't believe I never thought to do it on a burger....till now. It's is just amazing flavor!
Provided by Lynn Socko
Categories Burgers
Time 25m
Number Of Ingredients 3
Steps:
- 1. Grill or cook on a flat top griddle or in a skillet.
- 2. Form patties and rub generously with mustard. Coat with black pepper and cook to doneness you prefer.
- 3. I grilled mine on my indoor grill and I had to reduce the heat to a med. low because of the smoke. Not sure if the pepper or mustard was the cause, but the outcome was incredible!!!
BLACK AND BLUE BURGER
Steps:
- For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
- For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
- For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
- For the black and blue burger: Preheat a grill to medium-high heat.
- Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
- Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
- Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
- To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.
BLACK PEPPER-CRUSTED BURGERS WITH MUSTARD SAUCE
Provided by Sandra Lee
Categories appetizer
Time 35m
Yield 4 (4-ounce) appetizer servings
Number Of Ingredients 9
Steps:
- For mustard sauce, in a small saucepan over medium-high heat, bring the 1/4 cup of apple cider to a boil. Cook 4 to 5 minutes or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine; set aside
- Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
- For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 tablespoon cider, and the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper.
- Place burgers on hot, oiled grill and cook 3 to 4 minutes per side for medium (160 degrees F). To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, tomato, onion, and mustard sauce.
PULLED BBQ AUBERGINE & BLACK BEAN BURGERS
Get the kids to help you prep the veg for these family-friendly burgers. These veggie buns have all the comforting textures of meat but are completely vegan
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat the grill to high and grill the aubergine, turning occasionally, until blackened and soft all over, about 20-30 mins. Set aside to cool.
- Meanwhile, heat the oil in a large ovenproof pan over a medium heat, add the onion and fry until softened and golden, about 10 mins. Heat the oven to 200C/180C fan/gas 6.
- Peel the skin from the cooled aubergine and discard it, or scoop out the flesh using a spoon, then put in the pan with the onion. Add the garlic granules, paprika, sugar, oregano, 1 tsp sea salt and 1 tsp black pepper. Stir until aromatic, then mix in the barbecue sauce along with the black beans. Season and bake until the sauce is rich and thick, and the aubergine resembles pulled pork - about 10-15 mins.
- Pile into the burger buns with the red onion or pink pickled onion and any other burger fillings you like. Enjoy with coleslaw and corn on the cob on the side, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 20 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
CHEDDAR STUFFED BLACK PEPPER CRUSTED BURGERS
Make and share this Cheddar Stuffed Black Pepper Crusted Burgers recipe from Food.com.
Provided by iris5555
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground meats in a large bowl.
- Season with Worcestershire, dry mustard, 2 tsp salt and mix until combined.
- Divide the meat into 6 equal portions and gently shape into a patty around a cube of cheese. Brush the patties all over with olive oil and make an imprint in the center of each patty with your thumb.
- Spread the pepper on a shallow plate and roll the edge of each burger in the pepper until coated.
- Preheat grill. Place burger on the cooking grate over direct medium heat.
- Cover and grill for 4 minutes. Turn and continue grilling for 3 to 4 more minutes for medium rare burgers.
- Top each burger with a slice of cheddar.
- Butter both sides of buns and grill over direct medium heat until lightly toasted.
- Serve burgers on rolls with desired toppings.
Nutrition Facts : Calories 634.9, Fat 38.7, SaturatedFat 19.4, Cholesterol 157.2, Sodium 640.6, Carbohydrate 25.4, Fiber 2.1, Sugar 3.3, Protein 45
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