Ground Peppercorn Burger Recipes

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THE PERFECT BASIC BURGER



The Perfect Basic Burger image

Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!

Provided by Lindsay Perejma

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 egg
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground beef
½ cup fine dry bread crumbs

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
  • Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g

SPICY CHIPOTLE TURKEY BURGERS



Spicy Chipotle Turkey Burgers image

With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!

Provided by mbaucum

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 pound ground turkey
½ cup finely chopped onion
2 tablespoons chopped fresh cilantro
1 chipotle chile in adobo sauce, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
¼ teaspoon black pepper
4 slices mozzarella cheese
4 hamburger buns, split and toasted

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
  • Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 25.8 g, Cholesterol 101.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 33.3 g, SaturatedFat 5.6 g, Sodium 725.3 mg, Sugar 1.5 g

THE CLASSIC BURGER



The Classic Burger image

Sink your teeth into a delicious restaurant-style, hamburger recipe made from lean beef. Skip the prepackaged patties and take the extra time to craft up your own, and that little extra effort will be worth it. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue cooking until cheese begins to melt. Notes: If you want absolute bacteria safety, you need to cook your burgers to 160°. This recipe will keep them moist.

Provided by Linda Lau Anusasananan

Time 30m

Number Of Ingredients 14

1 pound ground lean (7% fat) beef
1 large egg
1/2 cup minced onion
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire
1 or 2 cloves garlic, peeled and minced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
4 hamburger buns (4 in. wide), split
About 1/4 cup mayonnaise
About 1/4 cup ketchup
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion

Steps:

  • In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
  • Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
  • Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
  • Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.

Nutrition Facts : Calories 480, Carbohydrate 37, Cholesterol 127, Fat 23, Fiber 2.4, Protein 31, SaturatedFat 5.6, Sodium 978

GRANDADDY'S BLACK PEPPER BURGERS



Grandaddy's Black Pepper Burgers image

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

1 pound ground chuck steak
1 pound ground lamb shoulder
1 pound ground venison loin
1/2 cup freshly ground pepper
2 tablespoons kosher salt
9 brioche hamburger buns
4 tablespoons butter (melted)
9 slices sharp cheddar cheese
2 tomatoes (sliced)
homemade refrigerator pickles
1 large Vidalia onion (sliced thin)
1 cup mayonnaise
1/4 cup capers
1 tablespoon whole grain mustard
1 tablespoon yellow mustard
1 tablespoon Dijon mustard
pinch of salt

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.

PEPPERCORN BURGERS



Peppercorn Burgers image

These burgers have a strong pepper flavor. If you want it milder just cut the pepper in half. Prep time includes chill time.

Provided by mommyoffour

Categories     Meat

Time 2h17m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground beef
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 garlic cloves, finely chopped
5 tablespoons black pepper, coarsley cracked
6 slices sharp cheddar cheese
6 kaiser rolls, split

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.

Nutrition Facts : Calories 628.6, Fat 34.8, SaturatedFat 15.2, Cholesterol 132.2, Sodium 1084.9, Carbohydrate 35.8, Fiber 3, Sugar 1.8, Protein 41.6

GROUND PEPPERCORN BURGER



Ground Peppercorn Burger image

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.

Provided by TJW2725

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 460.2, Fat 33.4, SaturatedFat 9.5, Cholesterol 120.1, Sodium 644.1, Carbohydrate 3, Fiber 1, Sugar 1.2, Protein 35.4

ROASTED POBLANO BURGER WITH PEPPER JACK CHEESE



Roasted Poblano Burger with Pepper Jack Cheese image

Provided by Chef Tiffany Blackmon

Categories     Burgers, Sandwiches & Wraps

Time 45m

Yield 8 Servings

Number Of Ingredients 9

2 lbs Ground Beef
Kosher salt
Freshly ground black pepper
2 large poblano peppers
2 Tbsp. olive oil
8 slices pepper jack cheese
½ cup chipotle mayonnaise
8 2 oz whole-grain hamburger buns
8 slices curly leaf lettuce

Steps:

  • Preheat oven to 375°F. Place poblano pepper on a baking sheet. Rub each pepper with 1 Tbsp olive oil. Season with salt and pepper. Roast in the oven until the skin of the pepper is blackened, about 15-20 minutes. Remove from the oven, place in a bowl, cover with plastic wrap and steam for 15 minutes. Remove from the bowl, peel, remove the stems and seeds and coarsely chop.
  • Preheat gas or charcoal grill to 400°F. Shape into eight ¾-inch thick patties. Season each side with salt and pepper. Make a small indention in the center of the burger with your thumb. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking.
  • Place burgers on grill and cook about 4 minutes per side for rare, another minute per side for each increasing stage of doneness. Top each burger with a slice of cheese the last 2 minutes of cooking time.
  • Evenly spread 1 Tbsp. chipotle mayonnaise on top and bottom of each bun. Place burgers in buns and top with chopped poblano pepper and lettuce.

Nutrition Facts : Calories Calories 520

SAUSAGE AND PEPPER BURGERS



Sausage and Pepper Burgers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 red bell peppers, sliced
1 large onion, sliced
Pinch plus 1 teaspoon kosher salt
Pinch plus 1 teaspoon freshly ground black pepper
3 cloves garlic, sliced
1/2 cup pizza sauce
2 pounds (80/20) ground beef
1 pound sweet Italian sausage, casing removed
1/2 teaspoon dried oregano
1/2 teaspoon dried ground sage
6 slices provolone
6 semolina rolls, split and toasted
Torn fresh basil, for topping

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.

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