Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli
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Simply Scratch · by Laurie McNamara★ 4.5 (2)

Cracked Peppercorn Crusted Burgers with Dill Pickle Aioli

NUTRITION · PER SERVING90M COOK
CAL 83%·PRO 100%
CARBS 59G14% OF CAL
3G FIBER0G ADDED0G INTRINSIC45G OTHER11G TOTAL SUGAR
FAT 128G69% OF CAL
36G SAT92G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Beef burgers with a cracked peppercorn crust, topped with cheese, bacon, sautéed mushrooms, and arugula, finished with a dill pickle aioli. A flavorful, upscale burger perfect for grilling.

mainamericansandwichbeef
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/2 teaspoon kosher salt
  • pinch freshly ground black pepper
  • 1 cup grapeseed oil
  • 1/4 cup finely diced dill pickle ( (about 2 spears))
  • 1 tablespoon dill pickle juice
  • 2 pounds ground beef chuck (80/20)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons coarse cracked black peppercorns
  • 4 slices baby Swiss cheese slices
  • 4 slices sharp cheddar cheese slices
  • 8 slices thick-cut applewood bacon (cooked until crispy)
  • baby arugula
  • Brioche or pretzel hamburger buns
  • 1 tablespoon reserved bacon fat
  • 8 ounces cremini (baby portobello mushrooms, cleaned and sliced 1/4 of an inch thick)
  • 1 clove garlic (minced or crushed through a garlic press)
  • 2 sprigs fresh thyme (leaves removed and chopped)
  • 1/4 cup beer (I used lager)
  • 1 pinch of kosher salt
PREP
60M
SODIUM
2089MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.