Hamburgers Encrusted with Black Pepper
Cracked pepper adds a nice texture difference between the creamy cheese, tender meat, and the toasted bun, and complements the chipotle mayo.
Ingredients
- ½ cup mayonnaise
- 2–4 chipotle chiles, finely minced
- ½ teaspoon salt
- ½ teaspoon freshly-ground black pepper
- 1 pound ground chuck steak
- Salt
- ¼ cup cracked black peppercorns, plus more if needed
- 4 slices of your favorite smooth-melting cheese (optional), room temperature
- Dijon mustard
- 4 hamburger buns, halved
Ingredients for 5 servings (895 g) · the original recipe
Method
- 1
Whisk together all chipotle mayo ingredients until well combined. Refrigerate until needed.
- 2
Shape beef into 4 equal patties. Brush with Dijon mustard on both sides and sprinkle liberally with kosher salt on both sides.
- 3
Place peppercorns in a pie pan. Press patties lightly on both sides into pepper. Set aside.
- 4
Heat about 25 charcoal briquets in a large chimney starter. Reapply grate.
- 5
Add burgers and cook, turning often, until internal temperature reaches 143°F for medium rare, 157°F for medium, and 167°F for well/toast.
- 6
Remove to a plate and let rest for 5 minutes. If using cheese, place one slice on top of each patty. Meanwhile, toast buns on the grill.
Grill or barbecue - 7
Spread buns with chipotle mayo. Add a patty on top of the bottom half of a bun and top with the other half. Serve warm.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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