Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli

These peppercorn crusted burgers are ground beef patties rolled in peppercorns, grilled and topped with bacon, mushrooms and a dill pickle aioli. [this post contains affiliate links.]

Believe it or not, but this peppercorn crusted burger was originally supposed to be in the cookbook.

Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli l SimplyScratch.com (3)

I know right? When sending in the first of a cookbook manuscript it’s totally normal and expected to have recipes that get pulled either by the author or the editor. Initially I was a little bummed that this recipe wouldn’t grace the pages of my book BUT that only meant it would grace the screen of your computer via the blog. I got over it real quick.

Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli l SimplyScratch.com (2)

But the reason I was bummed is because this recipe is a loving nod to my husband. If there’s one thing you should know about Pat, it’s that he puts black pepper on (literally) everything. From coney dogs to popcorn to pizza rolls. If I season his eggs or biscuits and sausage gravy with a normal amount of black pepper, he will circle back and blanket it with more.

It’s because of his black pepper addiction that I came up with the idea to pepper crust our burgers. (You’re welcome dear!)

Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli l SimplyScratch.com (8)

The burger patty itself is pretty simple; 2 pounds ground chuck, Worcestershire sauce, kosher salt and a little pepper. Nothing too fancy, as it should be. BUT after I’ve divided the burger mixture into fourths -yes that’s 1/2 pound a person!- and form the patties, I then roll the edge of each burger in freshly hand-cracked peppercorns. Giving it that distinct delicious flavor and that spicy peppercorn punch at the end.

Whether you grill or griddle your burger is totally up to you. I grilled mine outside on our Weber and right before pulling it off the grates, I top with with TWO kinds of cheese (thank you cheddar and Swiss).

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The rest of the toppings are this; crispy thick-cut slices of applewood bacon, baby arugula for a little extra peppery punch and cremini mushrooms that are cooked in a little of the reserved bacon fat, garlic, thyme and simmered in beer (!!!) until they’re drunk with deliciousness.

Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli l SimplyScratch.com (6)

OH and I whipped up a yummy dill pickle aioli. I quickly made my own mayo from scratch and then mixed in minced pickles and a little juice from the pickle jar. This aioli is pretty stellar, but if your not into making your own mayo then swap out everything (but the pickles and juice) and substitute a cup of store-bought mayo. It’s not as smooth and creamy and delicious… but it would definitely work.

Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli l SimplyScratch.com (5)

Needless to say my pepper-loving husband enjoyed this mammoth burger, which really isn’t that surprising; big burger, lots of pepper… BACON, I mean c’mon?! But he did say that everything together was outstanding and that I could peppercorn crust his burger any day. Wait.

Malloree, my almost twelve-year-old and somewhat picky eater, inhaled her burger and rarely does she ever finish a whole regular sized burger (she’s so tiny!) and she finished all but one bite! That’s my girl.

Enjoy!

Cracked Peppcorn Crusted Burgers with Dill Pickle Aioli l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 4 burgers

Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli

Inspired by my husbands love for black pepper, the edge of these burgers are crusted in cracked black peppercorns, and topped with cheddar and Swiss cheese, thick-cut bacon, arugula and mushrooms cooked in a little reserved bacon fat, garlic, thyme and BEER! One word: outstanding!
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

FOR THE DILL PICKLE AIOLI:

  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • pinch of freshly ground black pepper
  • 1 cup grapeseed oil
  • 1/4 cup (heaping) finely chopped dill pickle (about 2 spears)
  • 1 tablespoon dill pickle juice

FOR THE BURGERS:

  • 2 pounds ground beef chuck (80/20)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons cracked black peppercorns
  • 4 slices baby Swiss cheese slices
  • 4 slices sharp cheddar cheese slices
  • 8 slices thick-cut applewood bacon, cooked until crispy
  • baby arugula
  • Brioche or pretzel hamburger buns

FOR THE MUSHROOMS:

  • 1 tablespoon reserved bacon fat
  • 8 ounces cremini (baby portobello) mushrooms, cleaned and sliced 1/4 of an inch thick
  • 1 clove garlic, minced or crushed through a garlic press
  • 2 sprigs fresh thyme, leaves removed and chopped
  • 1/4 cup beer (I used lager)
  • 1 pinch of kosher salt

Instructions

In a small food processor (I use my mini!) add the whole egg and egg yolk, Dijon, lemon juice, salt and pepper. Pulse a few times to combine before, with the processor on and running, VERY slowly pouring in the grapeseed oil.

Transfer the mayo to a bowl and add the minced pickle and stir in the pickle juice. Cover and refrigerate until ready to serve.

In a large bowl add the ground chuck, Worcestershire, salt and 1/4 teaspoon black pepper. Use a fork to mix until combined. Do not over mix.

Divide the hamburger into 4 equal sections and use your hands to form the meat mixture into patties. Roll the edges of the burger patties in the cracked peppercorns.*

Meanwhile cook the bacon in a skillet until crispy. Drain all but 1 tablespoon of the bacon fat and save or discard the rest. Heat over medium-low and add in the sliced mushrooms, garlic and thyme. Cook for 3 to 4 minutes before increasing the heat to medium. Add in the beer and cook, stirring occasionally until most of the beer has reduced and has been absorbed by the mushrooms. The mushrooms should start to brown up a bit. Keep them warm on low heat.

Preheat your grill or griddle to 400 degrees and cook 5 to 6 minutes per side or until the burgers are cooked to your preference. Top with cheese and grill until just starting to melt.

I like to toast my hamburger buns, smear the pickle aioli on the bottom buns, then add the burger patties, bacon, arugula, mushrooms.

*NOTE: I double bagged peppercorns and beat them senseless with the flat side of my meat tenderizer until small to medium granules were left. I pour the cracked pepper onto a shallow plate so it's easy to roll the edge of the burgers.

Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli l SimplyScratch.com (1)

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4 Responses to “Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli”

  1. #
    1
    Christina Bodnar — July 20, 2016 at 5:36 pm

    You are an amazing cook! going to make this recipe tonight! Thank you!

    • Laurie McNamara replied: — July 21st, 2016 @ 3:47 pm

      Thank you Christina! I hope you enjoyed the burgers! <3

  2. #
    2
    Katie — July 21, 2016 at 12:30 pm

    This looks amazing!! I’m definitely making this recipe soon- it looks absolutely amazing and totally delicious and I can’t wait to try it for myself!! My husband will love it. Excellent photos btw- you sure know how to make food look (and taste) good!!

    • Laurie McNamara replied: — July 21st, 2016 @ 3:49 pm

      Hi Katie! Thanks so much- you are TOO kind! I hope you and your husband love these burgers as much as we do! Enjoy!

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