Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cracked-Pepper Burger with Mustard Cognac Sauce

Ingredients

3 pounds Lean Ground Beef
1 recipe Mustard Cognac sauce (page xxx)
2 tsp Steak Seasoning
1/3-1/2 cup Black Pepper, cracked

6 Kaiser Rolls
6-8 leaves Romaine Lettuce
8-10 slices Ripe Tomato

Cracked-Pepper Burger with Mustard Cognac Sauce

Instructions

Divide the ground beef into 6 equal parts and form burger patties, about 1-1/2” in thickness.

Divide the mustard cognac sauce in half. Use a pastry brush to coat the surface of the hamburger patties with the mustard cognac sauce. Sprinkle the patties with the steak seasoning. Firmly press the cracked black peppercorns onto the hamburger patties.

Prepare grill. Cook over direct high heat for 8-10 minutes.

Brush the inside surfaces of the hamburger buns with the remaining mustard cognac sauce. Grill over medium direct heat for 2-3 minutes. Place the burgers on the grilled buns and top with the sliced tomatoes and a lettuce leaf. Serve with Dijon mustard on the side.

Yield: 6 Great Burgers

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more