Eddies Open Face Black Pepper Burgers Recipes

OPEN-FACED CHILI BURGERS ON GRILLED PORTOBELLO "BUNS" WITH SMOKED CHEESE

Steps:

• Preheat grill pan or large nonstick griddle pan over medium high to high heat. Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon. Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil. Brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender. Transfer to a plate and cover loosely with foil to keep warm.
• Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat 4 to 7 minutes on each side for medium-rare to well done burgers. Melt cheese over burgers during the last minute or 2 the meat is on the grill. A loose foil tent will help the cheese melt quicker.
• While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.
• To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted red peppers into the cavity. Top with a chili-smoked cheese burger and serve. Macho Gazpacho Chunk Vegetable Salad makes a great side dish.
• Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

GRANDADDY'S BLACK PEPPER BURGERS

Steps:

• In a large bowl, mix the meats, salt, and pepper together. Don't over-mix. It's will cause the meat to get too warm and mushy. If youa re grinding your own meat, add the salt and pepper to the meat before it goes through the grinder. You will have to handle the meat less with your hands, keeping the meat from getting too warm.
• Form the meat mixture into nine 1 1/2-inch patties, making slight indentations in the center of each patty. Season each patty with a little more pepper.
• Brush the melted butter on the inside and outsides of each bun. In a grill pan or cast iron skillet heated over medium heat, place the buns cut side down and cook for about one minute. Turn the buns over for about 30 seconds and move to a plate or cutting board, cut side up.
• Place the burgers in the pan over high heat and allow to cook for about one minute, then reduce the temperature to medium. Allow the burgers to continue cooking for about four minutes. Flip the burgers over and place a slice of cheddar cheese on top of the patty and cook for another four minutes. Place a dome over the patties to melt the cheese quicker. When the cheddar has melted, remove the patties to a cooling rack. Choose the condiments from the ingredients list above and build your burger accordingly.

BLACK PEPPER-CRUSTED BURGERS WITH MUSTARD SAUCE

Steps:

• For mustard sauce, in a small saucepan over medium-high heat, bring the 1/4 cup of apple cider to a boil. Cook 4 to 5 minutes or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine; set aside
• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 tablespoon cider, and the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper.
• Place burgers on hot, oiled grill and cook 3 to 4 minutes per side for medium (160 degrees F). To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, tomato, onion, and mustard sauce.

OPEN-FACE BBQ ENCHILADA CUPS

Steps:

• For the tortilla bowls: Preheat the oven to 400 degrees F.
• Brush the tortilla bowls inside and out with the butter and place on a parchment-lined baking sheet. Bake until just golden and firm, about 5 minutes. Set aside.
• For the pork: Cut the pork into 3 pieces. Rub with the taco seasoning.
• Heat a large cast-iron skillet over medium-high heat and add the oil. When hot, add the pork and brown on all sides, about 3 minutes. Add the onion and some salt and pepper and cook, tossing, until the onion begins to wilt, about 2 minutes. Transfer to the top rack of the oven and roast until the pork is cooked through and measures 145 degrees F on an instant-read thermometer, 15 to 20 minutes. Let the pork rest 5 minutes, then thinly slice. Return the pork the skillet and toss to combine with the onions.
• For the vegetables and beans: Meanwhile, toss the bell peppers, jalapeno, onion and zucchini on a baking sheet with the oil and taco seasoning. Season with salt and pepper. Roast on the top rack of the oven at the same time as the pork, tossing occasionally, until the vegetables are browned and tender, 20 to 25 minutes. Mix the beans into the vegetables on the baking sheet.
• For the sweet and spicy BBQ sauce: While the pork and vegetables roast, make the sauces. Stir together the ketchup, cider vinegar, brown sugar, taco seasoning and chipotle and adobo sauce in a medium bowl.
• For the white BBQ sauce: Stir together the mayonnaise, sour cream, cider vinegar, horseradish, granulated sugar and garlic in a separate medium bowl. Season with hot sauce and salt.
• For topping and serving: Fill 6 of the tortilla bowls with the vegetable and beans and 6 with the pork and onions. Drizzle the sweet and spicy BBQ sauce over 3 of each filling and sprinkle with the Cheddar. Drizzle the white BBQ sauce over the remaining 3 of each filling and sprinkle with the pepper jack. Bake until the cheese is melted and the sauce is bubbly, 5 to 7 minutes. Top with sour cream and sliced scallions.

OPEN-FACED HAMBURGERS

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

OPEN-FACE ROQUEFORT BURGERS WITH GRILLED ONIONS

Steps:

• Prepare barbecue (medium-high heat). Combine ground chuck and salt in medium bowl. Shape into four 1/2-inch-thick patties. Place 1/4 of cheese in center of each patty. Using moistened hands, fold meat over cheese, enclosing completely. Shape meat into 3/4-inch-thick patties. Sprinkle cracked pepper on both sides.
• Stir together oil and garlic in small bowl. Brush both sides of bread and onion slices with garlic oil.
• Oil grill rack. Place burgers and onion slices on barbecue. Grill burgers to desired doneness, about 5 minutes per side for medium-rare. Grill onion slices until just tender, about 4 minutes per side. Grill garlic bread until golden, about 1 minute per side. Place 1 slice grilled bread on each of 4 plates. Top each with burger and onion slice.

BLACK PEPPER BURGER

Steps:

• 1. Grill or cook on a flat top griddle or in a skillet.
• 2. Form patties and rub generously with mustard. Coat with black pepper and cook to doneness you prefer.
• 3. I grilled mine on my indoor grill and I had to reduce the heat to a med. low because of the smoke. Not sure if the pepper or mustard was the cause, but the outcome was incredible!!!

BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a large bowl, microwave black beans for 1 minute, or until softened.
• Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
• Add cornmeal and mix until thoroughly combined.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
• Bake for 30 minutes, or until firm and browned, flipping over halfway through.
• Serve burgers with your favorite fixins.
• Enjoy!

EDDIE'S OPEN FACE BLACK PEPPER BURGERS

Steps:

• 1. Lightly shape beef into 4 patties and sprinkle with1/4 teaspoon pepper on each side.
• 2. Fry in butter 2 to 3 minutes on each side or to the desired doneness. pour off fat.
• 3. Add brandy and flame about 30 seconds cover with lid to extinguish. Place patties on buns.
• 4. Add cream and soy sauce to pan and cook and stir until lightly thickened.
• 5. Pour over patties and garnish with parsley. Serves 4