Peppercorn Burgers Food

COUNTRY PORK AND PEPPERCORN BURGERS

Steps:

• Place peppercorns in plastic food storage bag to contain and crack them with mallet or small pan to a very coarse grind. Combine peppercorns with pork, garlic, thyme and some salt. Make 4 thick patties, thinner at the center for even cooking.
• Heat the extra-virgin olive oil over medium-high heat. Cook 6 minutes on each side. Set burgers on bread slices or bun bottoms. Top with lettuce, sliced gherkins and sliced shallots. Combine the cranberry sauce with the mustard and slather on bun tops. Place the tops on the burgers and serve.

PEPPERCORN BURGERS

Steps:

• Mix all ingredients except pepper, cheese and rolls.
• Shape mixture into 6 patties, about 3/4 inch thick.
• Press 3/4 teaspoons of the pepper into each side of the patty.
• Cover and refrigerate 2 hours before grilling.
• Heat grill.
• Grill patties uncovered about 4 inches from medium heat 12 to 17 minutes, turning once, until no longer pink in center and juices run clear.
• top each burger with cheese slice for last 2 minutes of grilling.
• Serve burgers on rolls.

SKILLET CHARRED BURGER, GREEN PEPPERCORNS AND SHALLOTS

Steps:

• Form the meat into burger patties and season each with salt and pepper. Heat a skillet (non-reactive and with grill ridges preferred) over medium high heat. Add 1 tablespoon of olive oil and heat for a moment before adding the burgers. Char the burgers on the grill ridges and flip to cook the other side. Cook the burgers to desired doneness, remove and keep warm. Add the shallots to the pan along with the remaining olive oil and cook the shallot for 2 minutes untill they begin to crisp but do not burn them. Add the peppercorns and saute for 1 minute. Add the red wine and reduce quickly by half. Place the burgers on several pieces of baguette, swirl the butter into the red wine sauce and pour sauce over the burgers. Serve with a green salad and roasted new potatoes.;

SAUSAGE AND PEPPER BURGERS

Steps:

• Preheat a grill to medium heat.
• Pour the olive oil into a large skillet over a medium-high heat. When the oil is hot, add the bell pepper and onion, then sprinkle with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and just tender, 8 to 10 minutes. Add the garlic and cook until just softened, about 1 more minute. Stir in the pizza sauce and 1/2 cup water, then simmer until thickened but still saucy, about 5 minutes. Set aside and keep warm.
• Combine the beef, sausage, oregano, sage and remaining teaspoon each of salt and pepper in a large bowl. Mix with your hands until well combined. Form into six patties, about 1 inch thick and 4 1/2 inches wide.
• Grill the patties until cooked through, 6 to 7 minutes per side. Top each with a slice of cheese during the last 1 to 2 minutes and cover to melt.
• Serve the burgers on the rolls and top with the pepper and onion sauce, then add the fresh basil.

GROUND PEPPERCORN BURGER

Steps:

• Mix salt and pepper with the ground meat and make 4 patties.
• Mix Mustard and Cajun seasoning(Cayenne pepper too if you want, or chipotle powder, or both hehe).
• Brush the mustard mixture on the patties to cover thickly and completely. You don't need to use all the mustard, just make sure they are coated.
• Roll them in the cracked peppers until fully coated.
• Grill the burgers to desired doneness.
• Serve on a Grilled bun with lots of blue cheese dressing and onion strips on the bottom half underneath the burger.
• On top goes more blue cheese dressing, lettuce, tomatoes and pickles. MMMM, enjoy.
• *you can crush them under a heavy skillet. Don't use ground pepper in this recipe.

BEEF & RED PEPPER BURGERS

Steps:

• Heat oven to 200C/180C fan/ gas 6. Put the pepper on a baking tray and rub with 1/2 tbsp oil. Roast in the oven for 25-30 mins, turning once halfway through. Remove and allow to cool slightly before finely chopping.
• Tip the mince, roasted pepper, egg, carrot and breadcrumbs into a large bowl and mix well. Using your hands, shape the mixture into six equal burgers.
• Heat the remaining oil in a large, heavy-based, non-stick frying pan over a medium heat. Fry the burgers for 5-6 mins each side until cooked through. Top with slices of cheddar. Spread the rolls with mayo, add the burgers and top with slices of cucumber.