Now I won’t blame you if you look at the recipe and think to yourself “Wow that’s a lot of black pepper!” But really, the pepper is what makes these burgers so great, along with the blend of meats. 4 slices jack cheese. Sprinkle with additional Worcestershire Pepper, if desired. … 1 pound PRE 92% Lean Ground Beef, made into 2 8 oz patties (or 3 5oz) 1 egg. Family Life, Reflections, & Homeschooling. When it comes to food, I have two different sides that are often in competition: a traditionalist side, and an artist-on-the-fringe side. or anything other than grass, grass pellets, hay and a salt/mineral mix. Grinding your own meat will allow you to use your favorite cuts of meat and to serve these burgers rare to medium without fear of getting sick. In a large bowl, mix the meats, salt, and pepper together. Set the patties aside while you light  and prepare the grill. Roll the balls in the pepper until they are lightly coated, then gently flatten them until they are just shy of being one-inch thick. Sign up to participate in our product giveaways! Add a tomato slice and pickles to the top of the patty and place on the top bun. Novy Ranches has provided the best of recipes for a variety of cuts and cooking styles. I like to electrify my taste buds with a remoulade sauce made with capers and my homemade dill refrigerator pickles. Beef, in it’s natural grass-fed state, is a nutritious, delicious, heart-healthy food. Pepper, to taste. If serving the traditional burger, spoon mustard over the bottom bun and top with the patty. Grill or bake the black bean burgers and enjoy on a bun, plain, or on a salad. Place the burgers in the pan over high heat and allow to cook for about one minute, then reduce the temperature to medium. 2 tablespoons whole black peppercorns, coarsely crushed 40 min Cook Time . Save my name, email, and website in this browser for the next time I comment. A lot of pepper. Loosely shape the ground beef into approximately four meatballs. ½ cup corn kernels. Place a dome over the patties to melt the cheese quicker. When the cheddar has melted, remove the patties to a cooling rack. If I get into one of my “artsy need a little more” kind of moods, then the amped up version is my all-time go-to. Theyre big, thick, and hearty and even meat eaters LOVE these. Now, besides the meat, the real secret to this burger is the pepper—yes, freshly ground black pepper. Enjoy sifting through new recipes and fun tips and tricks straight from Stacy’s kitchen! When the grill is medium-hot and you can hold your hand five inches above it for no more than 3 or 4 seconds, brush the grill lightly with vegetable oil, then set the patties directly over the flame, with the well facing up. Choose the condiments from the ingredients list above and build your burger accordingly. Add a generous amount of sliced onions over the patty and top with the top half of the bun. Tip:  If you find that your burgers don’t hold together well, try  adding a Tablespoon of breadcrumbs to the mixture before forming the patties. Canola oil, for grilling. Located in the Shasta Valley area of Northern California, Novy Ranches employs entirely grass-fed program that is healthy for the land, cows and people. Heart be still. Your satisfaction is our commitment. DIRECTIONS Mix salt and pepper with the ground meat and make 4 patties. I made these Black Pepper Burgers with three different kinds of ground meat: lamb, chuck (beef), and venison. The traditional side of me plays on the memories from my childhood. Ironically, both my grandad and my dad liked their burgers simple, with raw onion, mustard, and cheddar as the only toppings. The earthy flavor of the venison alone is enough to make your mouth water! The recipe is easy and flavorful, and the generous spread of black pepper on the surface gives it a spicy and crispy outer texture while still allowing the grass-fed beef taste to shine through.

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