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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more