At my part-time job, I have a few perks.
I can eat $1 worth chocolate during every shift.
I help out with cooking classes (but we don’t get to wear the cool hats).
If it’s not busy, we are allowed to read one of two things: cookbooks or cooking magazines.
Last week, I picked up Cuisine at Home and totally fell in love. The issues were from 2005 and 2006 so I was a little worried that it may have gone off press, but some internet research at home reassured that they were still publishing.
When I saw this recipe for pepper encrusted hamburgers, I couldn’t think of a reason not to make them. We love pepper and Dijon mustard. We may not love hamburgers, but when we make them, we make them special.
These burgers are special. Hope you enjoy them!
Pepper Encrusted Burgers with Homemade Remoulade Sauce
Recipe from Cuisine at Home
1- 1 1/2 lb of grass-fed ground beef*
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 cup Dijon mustard
3-4 tablespoons freshly ground pepper*
1/2 tablespoon oil
*1 lb of hamburger will yield 3 burgers only need approximately 3 tablespoons of freshly ground pepper, 1 1/2 lb of hamburger will yield 4 burgers and require more pepper.
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoon scallions, minced
2 tablespoons white wine vinegar
1 tablespoon honey
- On a small rimmed plate, dollop your Dijon mustard.
- In a medium shallow bowl, grind your pepper.
- Line a plate with parchment paper.
- Preheat the oven to 400 degrees.
- Have an oven-proof skillet or roasting pan waiting for you on the stovetop
- In a large bowl, use your (clean) hands to combine hamburger, Worcestershire sauce, and salt.
- Form a patty and coat in mustard. This is messy. I would set the patty down in the mustard and then use a spoon to spread some mustard on the top and press the patty down so the mustard adheres to the bottom.
- After the patty is coated in mustard, dredge in pepper.
- Place on a plate lined with parchment paper.
- Repeat until you have used all of the hamburger.
- Heat oil in an oven proof skillet or roasting pan on medium high heat. Sear burgers on both sides, approximately 2-3 minutes on each side.
- Place pan in oven and roast for 8-10 minutes. 8 minutes will yield a medium burger, 10 minutes will yield a medium-well to well done burger.
- While burgers are roasting, whisk together ingredients for the remoulade sauce (mayonnaise, Dijon mustard, scallions, white wine vinegar, and honey).
- Serve with spinach and Simple Sauteed Sprouts and ‘Shrooms.
Man, this was good.
I kept telling Manatee that this was either going to be amazing or terrible.
It was amazing.
The burger were super juicy and packed with flavor. The pepper definitely gave them a kick. Manatee loved them plain but I loved them with the remoulade sauce. The remoulade is sweet, creamy, and tangy. It complements the sharper flavors of the burger and goes really well with the Brussel Sprout side dish.
The pepper and Dijon mustard took the burger to another level. It wasn’t like eating a burger, it was like eating a nice piece of red meat.
This meal is officially entered into the Badger Girl/Manatee rotation.
Thank you Cuisine at Home!
What’s your favorite cooking magazine?