Best Eddies Open Face Black Pepper Burgers Recipes

GRANDADDY'S BLACK PEPPER BURGERS

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.

OPEN-FACE ROQUEFORT BURGERS WITH GRILLED ONIONS

Steps:

• Prepare barbecue (medium-high heat). Combine ground chuck and salt in medium bowl. Shape into four 1/2-inch-thick patties. Place 1/4 of cheese in center of each patty. Using moistened hands, fold meat over cheese, enclosing completely. Shape meat into 3/4-inch-thick patties. Sprinkle cracked pepper on both sides.
• Stir together oil and garlic in small bowl. Brush both sides of bread and onion slices with garlic oil.
• Oil grill rack. Place burgers and onion slices on barbecue. Grill burgers to desired doneness, about 5 minutes per side for medium-rare. Grill onion slices until just tender, about 4 minutes per side. Grill garlic bread until golden, about 1 minute per side. Place 1 slice grilled bread on each of 4 plates. Top each with burger and onion slice.

BLACK PEPPER-CRUSTED BURGERS WITH MUSTARD SAUCE

Steps:

• For mustard sauce, in a small saucepan over medium-high heat, bring the 1/4 cup of apple cider to a boil. Cook 4 to 5 minutes or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine; set aside
• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 tablespoon cider, and the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper.
• Place burgers on hot, oiled grill and cook 3 to 4 minutes per side for medium (160 degrees F). To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, tomato, onion, and mustard sauce.

OPEN-FACED HAMBURGERS

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

OPEN-FACED HAMBURGER PHILLIES

Steps:

• In 12-inch skillet, cook ground beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing.
• Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese.
• Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.

OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING

Steps:

• Preheat grill.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, and cook for 5 minutes or until golden.
• Add mushrooms and salt; cook 5 minutes, stirring constantly.
• Add vinegar, remove mixture from pan.
• Set aside.
• Combine the paprika and the next 4 ingredients (paprika through black pepper).
• Divide the ground meat into 4 equal portion, shaping each into a 1/2 inch thick patty.
• Coat patties with spice mixture.
• Grill patties 4 minutes on each side or until done.
• Place burger patties on muffin halves, and top each burger with 1/4 cup onion mixture.

OPEN-FACE BLUE MOON BURGERS WITH 'SHROOMS

Steps:

• In a mixing bowl, combine the ground sirloin, Worcestershire sauce, and chopped shallot. Mix thoroughly. Score the meat with your hand, marking 4 equal portions. Form each portion into a large 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Season the patties liberally with some salt and pepper and then drizzle the patties with a little EVOO and place in the hot skillet. Cook for 5 to 6 minutes per side, or until the patties are firm to the touch and cooked through.
• Preheat the broiler.
• While the burgers are cooking, preheat a second large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan, and the butter. Add the mushrooms to the skillet and spread them out in an even layer, resisting the temptation to stir for a few minutes to let the mushrooms start to brown. Once brown, go ahead and stir, continuing to cook for 2 minutes, then add the onions and garlic and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the chicken stock, bring it up to a bubble, and simmer for about 2 minutes. Add the parsley and stir to combine; taste and adjust the seasoning with salt and pepper.
• While the burgers and the mushrooms are working, toast the bread slices under the broiler until they are golden on both sides.
• Coarsely chop the basil and arugula.
• Place a piece of toast on each serving plate. Top each piece of toast with 1 slice of red tomato and 1 slice of yellow tomato and season the tomatoes with a little salt and pepper. Sprinkle the tomatoes with the arugula-basil mixture and put a cooked burger on top of that. Add the blue cheese crumbles of the mushrooms, stir to combine, and top each burger with the mushroom-blue mixture. Grab a fork and a knife and dig in.