Peppercorn Burgers Recipes

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.

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.

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.