PEPPERCORN CRUSTED BURGERS
Serving 4, this burger recipe is by Jeffrey Spear, as featured in the Los Angeles chapter of his latest book, “My Life in Gluttony: A Culinary Adventure.” Keep up with him at https://spearwrites.com/
INGREDIENTS
2 T olive oil
4 C Vidalia onion (sweet), thinly sliced
1 lb. ground beef
4 T black peppercorns, coarsely ground
4 hamburger rolls
4 oz. arugula
DIRECTIONS
Prepare a charcoal grill, bringing the heat up to a proper cooking temperature.
Pour the oil in the bottom of a large non-stick frying pan. Over medium heat, toss in the onions. Cook the onions slowly, tossing frequently to avoid burning, until they are nicely caramelized and brown. When fully cooked, remove from the heat and set aside.
Divide the beef into 4 equal portions, then form each into a patty approximately 1/2″ thick.
Spread the peppercorns out on the bottom of a plate or shallow dish. Press the patties into the spice, one at a time, making sure to coat the flat surfaces as well as the sides, until fully coated.
When the grill is hot, cook the burger patties on one side for about 6 minutes, flip over, and cook the other side for 6 minutes longer. Remove from the heat as soon as the desired level of doneness is achieved.
Place one burger on each of the hamburger rolls, then top with a generous spoonful of caramelized onion followed by a quarter portion of the arugula. Serve immediately with ketchup, mustard, and/or or mayonnaise.
Great with potato salad on the side.
