Ground Peppercorn Burger
"I love this burger, it is an adaptation of the burger served at Chili's. Blue cheese dressing, and fried onion strips make this a real treat."
photo by Bergy
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 lbs ground sirloin
- 40 black peppercorns, crushed*
- 5 tablespoons Dijon mustard (Maille or Grey Poupon)
- 1 tablespoon cajun seasoning
- 1⁄2 cup extra chunky bleu cheese salad dressing
- 1 cup fried onions, strips
- salt and pepper
directions
- 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.
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Reviews
-
Love this burger. Very simple to make and as long as it's fried correctly, it is juicy and full of flavor. -
Great flavored Burger. I used 1tbsp lite mayo with 1 tbsp bleu cheese. The fresh cracked pepercorns wer fabulous - Recipe right on - do not use just plain grated pepper. Lots of onions - MMMmmm. This will go into my burger cook book Thanks -
This is a wonderful burger, full of flavor! I wasn't sure about the Dijon mustard, but that fades into the background with the other seasonings. I could eat these every day of the week.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
