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Pepper Encrusted Burgers

Jim SlotterbackJim Slotterback Posts: 2
edited November -1 in Beef
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">Ground Chuck</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Garlic Salt</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Coarse Ground Black Pepper</SPAN></TD></TR>
<h4>Instructions</h4>Form ground chuck into ¾ pound patties by hand. Coat liberally with garlic salt on both sides. Completely coat each side with coarse ground black pepper, pressing the pepper into the surface of the meat with the palm of your hand.<p>Grill over high heat (I bring egg temp to 750° and then cook burgers with lid open) until they are done as you like 'em.<h4>Notes</h4>Top with your favorite burger toppings. Bleu cheese dressing, or the cheese itself, really sets off the flavor of these burgers. The taste is not hot as you would think it might be. It is more of a pepper flavoring than heat.<p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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