Best Grilled Peppercorn Burger Recipes

PEPPERCORN BURGERS

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.

GRILLED PEPPERCORN BURGER

Steps:

• Heat grill to medium heat.
• Spray both sides of onions with cooking spray. Mix meat and 1/4 cup steak sauce; shape into 4 (1/2-inch-thick) patties.
• Grill patties 5 min.; turn. Add onions to grill; cook 5 min. or until burgers are done (160ºF), brushing occasionally with remaining steak sauce and turning onions after 3 min.
• Fill rolls with burgers and onions.

PERFECT GRILLED BURGERS

Steps:

• Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

PEPPERCORN BURGER

Steps:

• Heat oil in a large skillet over medium heat. Cook onion for 10 to 12 minutes, stirring occasionally, until browned and softened. Add 1 tablespoon of barbecue sauce; stir to combine.
• While the onion cooks, shape beef into four patties, making them a little larger than the buns they'll be served on. Sprinkle top and bottom with salt and pepper. Preheat grill to medium-high.
• Cook patties on greased grill for 4 to 5 minutes per side, or until cooked to desired doneness. During the last 2 minutes of cooking, brush the patties with remaining barbecue sauce and sprinkle with more ground pepper.
• Add Sargento® Sliced Sharp Cheddar Cheese to each patty just before removing them from the grill. Cover to keep warm.
• Toast the buns, cut side down on the grill for 1 to 2 minutes or until grill marks appear.
• To assemble the burgers: Place bun halves on boards or plates. Add lettuce, tomato, patties, pickle slices, onion and extra barbecue sauce; replace bun tops.

CRUSTY GRILLED PEPPERCORN STEAKS

Steps:

• Pat steaks dry with paper towels. Rub both sides of each steak with garlic, then brush lightly with olive oil.
• Line large baking sheet or tray with waxed paper. Spread thin layer of pepper on plate, lightly coat both sides of steak with pepper, and place on waxed paper. Repeat with remaining steaks and additional pepper.
• Meanwhile, prepare charcoal for grilling (or heat broiler).
• Just before grilling, lightly salt both sides of steaks. Grill steaks over hot fire or broil 4 inches from heat until browned and crusty on outside but still pink at center, about 5 minutes each side for medium-rare.
• Transfer steaks to serving plates and serve at once.

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

GROUND PEPPERCORN BURGER

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.

PEPPER AND ONION BURGER

Steps:

• Heat grill to medium heat.
• Place peppers and onions in center of large sheet heavy-duty foil; drizzle with 1/4 cup steak sauce. Fold to make packet. Grill 2 min.
• Meanwhile, mix meat and 2 Tbsp. of the remaining steak sauce; shape into 4 (1/2-inch) patties. Grill 8 to 10 min. or until vegetables are crisp-tender and burgers are done (160ºF), turning burgers after 4 min. and brushing with remaining steak sauce.
• Remove packet from grill; cut slits in foil to release steam before opening packet. Fill rolls with burgers and vegetables.

THE PERFECT BASIC BURGER

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
• Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.