Hamburgers Encrusted with Black Pepper
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
Instructions
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.
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.
