The Pepper Burger

This burger gets its name “The Pepper Burger” from the whole black peppercorns studding the ground beef patties and the slice of pepperjack cheese on top.

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May is a great month. The weather warms up, flowers are blooming, it’s my birthday month, and not only is it #NationalBBQMonth but it’s also #NationalBurgerMonth – two of my favorite things! As such, Kita from Girl Carnivore is bringing bloggers together through the deliciousness that is all burgers for another year of #BurgerMonth! But no sponsors this year, just letting those burgers shine on their own merit.

I originally had planned on posting something earlier in the month but as you can imagine, due to the passing of my mother in April, my blog was put on the backburner. And then my grief prevented any creative juices from flowing to decide what to even make. But then I remembered a simple but not so subtle burger that I had been meaning to recreate – The Pepper Burger from O’Reilly’s Pub here in town.

These 5 ounce burgers have a black peppercorn crust on the outside that is not for anyone sensitive to black pepper. Yes whole damn peppercorns. Granted I decided to coarsely grind up some of them with a mortar and pestle to help distribute them a bit more, but rest assured you definitely notice them.

While the original peppercorn-studded burger is topped with provolone, I took the pepper factor up a notch by adding pepperjack cheese instead. Gotta earn the right be called “The Pepper Burger” right? Then I finished it off with fresh slices of tomato, white onion, lettuce and served it all on a toasted bun. Nothing pretentious, just a standard, generic brand burger bun. SUre you could get something fancier but its not necessary.

Take a look back in time to previous creations for #BurgerMonth including: Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Follow along all month long with the hashtag #BurgerMonth or click directly on the participating blog names below! There’s at least one new recipe every day for the entire month. I might even share one more ;-).

Chiles and Smoke ? Grumpy’s Honeybunch ? Honeybunch Hunts ? Miss in the Kitchen ? Out Grilling ? Our Good Life ? Culinary Adventures with Camilla ? A Kitchen Hoor’s Adventures ? The Redhead Baker ? Simple and Savory ? For the Love of Food ? Grillax ? The Beard and The Baker ? Or Whatever You Do ? The Kindred Plate ? Sumptuous Spoonfuls ? Sweet reciPEAs ? Real Life with Dad ? A Day in the Life on the Farm ? Wildflour’s Cottage Kitchen ? Grilling Montana ? Devour Dinner ? Making Miracles ? Plateful of Passion ? Pastry Chef Online ? An Affair from the Heart ? Sarah’s Cucina Bella ? Karen’s Kitchen Stories ? The Best Vegetarian Recipes ? Wok and Skillet ? BwellQue ? The Spiffy Cookie ? Bacon Fatte ? Cheese Curd in Paradise  ?

Six years ago: Smoky Chipotle Quinoa Burgers

Seven years ago: Dad’s Creamy Potato Salad

Eight years ago: Bacon, Egg and Avocado Taco

Nine years ago: Penne with Eggplant and Pine Nut Crunch

THE PEPPER BURGER

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 lb. ground beef*
• 1 tsp salt
• 1 tap garlic powder
• 2 Tbsp whole black peppercorns, half coarsely ground
• 4 slices pepperjack cheese
• 4 toasted hamburger buns
• 4 slices of bacon, cooked and halved
• Sliced white onion
• Sliced tomato
• Lettuce

Directions

1. Add ground beef to a large bowl and season with garlic powder and salt. Form into four equal patties. Sprinkle both sides with peppercorns, pressing into the patties to stick. Let sit at room temperature while the grill preheats to medium-high heat.
2. Grill the burgers about 4 minutes per side or until desired doneness. Remove from the grill, toped with a slice of pepperjack cheese, and cover with foil.
3. To assemble burgers, Place a burger on the bottom half of a toasted bun and top with 2 half-slices of bacon, onion, tomato, lettuce, and top half of the burger bun.

Notes

* I used a blend of chuck and brisket

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