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Category: Burgers
Prep Time: Cook Time: Total Time:
10 ounces lean ground beef (I used 96/4)
1 egg white
1/4 cup plain bread crumbs
1 clove garlic, minced or pressed
1 tablespoon Worcestershire sauce
1/4 teaspoon Kosher salt
2 tablespoons black peppercorns
2 whole wheat rolls
Lettuce
Sliced onion
Boursin cheese
Preheat the grill to medium heat.
In a large mixing bowl, combine the beef, egg white, bread crumbs, garlic, Worcestershire sauce, and salt. Blend with your fingers until the mixture is uniform, but be careful not to overwork the meat. Divide the mixture in half, and shape into two patties. Set aside.
Place the black peppercorns in a zipper bag, and pound with the flat side of a meat tenderizer to partially smash the peppercorns. Transfer the smashed peppercorns to a shallow dish, and coat one side of each of the burgers.
Place the burgers on the grill, and cook to your liking. (I think it is easiest to cook the burgers with the peppercorn side up first.) Cook for about 3/4 of the way. Then, flip to the peppercorn side to finish cooking.
Serve the burgers on the whole wheat rolls with lettuce, onion, and a scoop of the boursin cheese. If you put the cheese directly on the hot burger, it will soften and spread out over the burger once you top it with the top half of the roll.
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BLACK AND BOURSIN BURGERS
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Category: Burgers
Prep Time: Cook Time: Total Time:
10 ounces lean ground beef (I used 96/4)
1 egg white
1/4 cup plain bread crumbs
1 clove garlic, minced or pressed
1 tablespoon Worcestershire sauce
1/4 teaspoon Kosher salt
2 tablespoons black peppercorns
2 whole wheat rolls
Lettuce
Sliced onion
Boursin cheese
Preheat the grill to medium heat.
In a large mixing bowl, combine the beef, egg white, bread crumbs, garlic, Worcestershire sauce, and salt. Blend with your fingers until the mixture is uniform, but be careful not to overwork the meat. Divide the mixture in half, and shape into two patties. Set aside.
Place the black peppercorns in a zipper bag, and pound with the flat side of a meat tenderizer to partially smash the peppercorns. Transfer the smashed peppercorns to a shallow dish, and coat one side of each of the burgers.
Place the burgers on the grill, and cook to your liking. (I think it is easiest to cook the burgers with the peppercorn side up first.) Cook for about 3/4 of the way. Then, flip to the peppercorn side to finish cooking.
Serve the burgers on the whole wheat rolls with lettuce, onion, and a scoop of the boursin cheese. If you put the cheese directly on the hot burger, it will soften and spread out over the burger once you top it with the top half of the roll.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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