Cookbook:Hamburgers Encrusted with Black Pepper

Cracked pepper adds a nice texture difference between the creamy cheese, tender meat, and the toasted bun, and complements the chipotle mayo.

Chipotle mayo

 * ½ cup mayonnaise
 * 2–4 chipotle chiles, finely minced
 * ½ teaspoon salt
 * ½ teaspoon freshly-ground black pepper

Burgers

 * 1 pound ground chuck steak
 * Salt
 * ¼ cup cracked black peppercorns, plus more if needed
 * 4 slices of your favorite smooth-melting cheese (optional), room temperature
 * Dijon mustard
 * 4 hamburger buns, halved

Procedure

 * 1) Whisk together all chipotle mayo ingredients until well combined. Refrigerate until needed.
 * 2) Shape beef into 4 equal patties. Brush with Dijon mustard on both sides and sprinkle liberally with kosher salt on both sides.
 * 3) Place peppercorns in a pie pan. Press patties lightly on both sides into pepper. Set aside.
 * 4) Heat about 25 charcoal briquets in a large chimney starter. Reapply grate.
 * 5) Add burgers and cook, turning often, until internal temperature reaches 143°F for medium rare, 157°F for medium, and 167°F for well/toast.
 * 6) Remove to a plate and let rest for 5 minutes. If using cheese, place one slice on top of each patty. Meanwhile, toast buns on the grill.
 * 7) Spread buns with chipotle mayo. Add a patty on top of the bottom half of a bun and top with the other half. Serve warm.