The Black Pepper Burger
Normally, I don’t like messing with Grilled Burgers too much. They are basically perfect when left alone, grilled and then topped at the table (post-cooking). There are a few things you can do to make sure it’s tender and juicy, loads of different ways to top a burger. I usually add some cream or half-and-half to keep it tender, and sometimes I throw in some wheat germ just for the health value.
I have to stop and mention here that one of the AWESOME things about living in the south is GRILLING ALL WINTER LONG, comfortably. Sure, it was a wee bit chilly, but nothing I can’t handle, nothing I have to put a jacket on for, for sure.
Once, at a restaurant, though, DH ordered a pepper-crusted Bleu Cheese Burger and darn if that didn’t look great! This was a long time ago, and I don’t remember the details, but I know it was coated in cracked black pepper. The bleu cheese I can do without and almost never have in my kitchen, but that’s okay, it’s the black pepper that interested me.
So this is what I came up with last night and now I have been told by my son and hubby that they can never go back to plain burgers. I could, but would rather not!
The Black Pepper-Crusted Burger
makes 8 burgers - cut this in half for smaller families
2 lb. ground beef
2 T. half-and-half
2 t. soy sauce
2 T. cracked black pepper
2 T. flour
1/2 t. salt
1 t. sugar
1/4 t. fine black pepper
1/4 t. celery salt
(double or triple this according to your taste - this is just enough to sprinkle on the burgers)
In a large bowl, combine the first three ingredients and then shape into patties.
In a small bowl, combine the seasoning ingredients. Sprinkle some on each patty, saving back some for the ‘flip side.’
Fire up that grill and put the burgers on, pepper side DOWN. Sprinkle the remaining seasonings on the burger tops. Flip after a few minutes, then finish up as you normally would.
Typically, I put everyone’s choice of cheese on a couple of minutes before removing from the heat, then let each person put their own toppings on. Below you will find a list of toppings we sometimes use:
sliced jalapeno peppers
bleu cheese dressing
ranch dressing
ketchup
mustard
mayonnaise
sliced pickles
coleslaw
lettuce
sliced onions
bacon - this is a rare and special treat
ENJOY!
November 28th, 2007