Black Pepper Burgers Get Me Every Time

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Growing up, I never got the need for freshly ground pepper. At a restaurant, I always just thought it was for show. That the waiter coming over with a larger than life pepper mill meant we were at a nice restaurant or something. To me, a kid, pepper was pepper.

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But I get it. And these burgers get lots of it. Get your grinding arm in good shape. Set it to coarse. And go. You’ll need a good amount of pepper. (Note, my favorite pepper mill had just run out of peppercorns so I used some pre-ground too.)

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Now wise beyond my years I’m sold. And I’m quite possibly under the impression that every restaurant, no matter how fancy, needs freshly ground pepper. Maybe it can be a new job. The name tag will read “pepper grinder.” Creating new jobs. Helping the economy. One pepper mill at a time.

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BURGER #14: Black Pepper Burger

THE INGREDIENTS:
for the burgers (makes 4-5):
1 lb ground beef (or turkey, or whatever makes your heart and belly happy)
1 tsp salt
1 clove diced garlic
1 tbsp tamari (or soy sauce)
3 tbsp freshly ground coarse pepper
+ your favorite buns

for the fixins:
tomato, onion, etc
ketchup, mustard, etc
cheese, if you prefer cheeseburgers.

THE DETAILS:
Mix the first four burger ingredients together to make 4 extra large or 5 regular size burgers. Now, take all that freshly ground pepper and make sure it’s in a sizable bowl, or on a small plate. Carefully place both sides of each burger in the pepper, coating them with a nice crust. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. Top as you see fit and grab a seat. We had these peppery burgers with a salad and it was just the right side. But please, go crazy… fries, onion rings, whatever gets ya goin.

** This year, I’m making (at least) 20 burgers. See ‘em all. **

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