RECIPES: Recipe Details
Pepper Crusted Burger with Sriracha Mayonnaise
I love bold spices as well as the flavors from steak and cheese subs. Ground beef provides an always tender and affordable meat and the grill and my secret Sriracha mayonnaise provide elevation of the dish. It is a burger with taste greater than its components.
3/4 cup regular mayonnaise
1/4 cup Sriracha sauce
1 1/2 pounds 80/20 ground chuck
1 1/2 tablespoons soy sauce
2 tablespoons black pepper (freshly ground preferred)
6 slices muenster cheese
3 tablespoons olive oil
1 1/2 cup sliced mushrooms (crimini preferred)
1 1/4 cups sliced red bell pepper (1 large)
1 1/4 cups sliced onion (1 large sweet onion preferred)
1/4 teaspoon garlic salt
6 green leaf lettuce leaves
12 thin slices of vine-ripened tomato
6 kaiser rolls
2 tablespoons olive oil
1/2 teaspoon garlic salt
In small bowl, combine sauce ingredients. Mix well and set aside to allow flavors to meld.
Wash and slice tomatoes and lettuce. Set aside until ready to assemble burgers.
In separate bowl, combine ground chuck and soy sauce. Gently mix together and form 6 patties, slightly larger in width than the rolls being used. Rolls will be approximately 1/3 inch in thickness.
Place ground pepper on separate place and gently press burger into pepper to coat burger. Do not worry if burger is not entirely covered.
Place on very hot grill (600 - 700 degrees) for 3-4 minutes on each side to almost medium doneness. Remove from grill, cover, and set aside.
While burgers are cooking, in medium frying pan, combine 3 tablespoons olive oil, mushrooms, bell pepper, onion, and 1/4 teaspoon garlic salt. Cook over medium heat until vegetables are soft, about 5 minutes. Set aside until ready to assemble burgers.
Brush rolls (tops and bottoms) with olive oil and sprinkle lightly with garlic salt. Place center sides down on grill and cook over medium heat until nice grill marks and crispness is evident, approximately 2 minutes.
As soon as rolls are prepared, return burgers to grill and place a slice of muenster cheese on top of each burger. Close grill and cook just until cheese melts. Immediately remove from heat to avoid overcooking burgers.
To assemble, place bottom of bun on plate, and top with sauteed onion/mushrooms/peppers, followed by piece of leaf lettuce, two thin slices of tomato, and one tablespoon of Sriracha mayonnaise.
Note--The addition of soy sauce to the meat adds flavor, the sodium enhances the flavor of the meet, all the while providing sufficient moisture for a moist burger no matter if cooked medium or well-done. The muenster cheese provides a contrast to the sharp pepper coating. The cold tomato plays against the saute of the onion, red bell pepper, and mushroom. The Sriracha mayonnaise provides a bold kick, but is tempered by cool tomato and lettuce. And the roll is grilled with olive oil and a bit of garlic salt just because it tastes great. I have suggested a Merlot wine because it is my favorite and because it can stand up to the bold taste of this burger.