Hamburgers Encrusted with Black Pepper
A crust of cracked black peppercorns gives these grilled chuck burgers a coarse, crunchy bite that plain patties lack. The pepper sits against soft melted cheese, juicy beef and a toasted bun, which makes each mouthful differ from the last. A smoky chipotle mayo, mixed ahead and chilled, answers the pepper's heat with a creamy kick. A brush of Dijon helps the crust cling, and the grill does the rest.
Instructions
Whisk the mayonnaise, minced chipotles, salt and ground black pepper together until smooth and evenly mixed. Cover and refrigerate until you are ready to assemble the burgers.
Divide the ground chuck into 4 equal portions and shape each into a patty. Brush both sides of every patty with Dijon mustard, then sprinkle both sides generously with salt.
Spread the cracked peppercorns in a pie pan. Press each patty lightly into the pepper on both sides so a crust sticks to the surface, adding more peppercorns if the pan runs thin. Set the patties aside.
Light about 25 charcoal briquettes in a large chimney starter, then tip them into the grill and set the grate back in place.
Put the patties on the grate and cook, turning them often, until an instant-read thermometer reads 143°F for medium rare, 157°F for medium, or 167°F for well done.
Move the burgers to a plate and let them rest for 5 minutes. If you are using cheese, lay a slice on each patty while they rest, and toast the buns on the grill in the meantime.
Spread the toasted buns with chipotle mayo. Set a patty on each bottom half, cover with the top half and serve while warm.
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