Sichuan Peppercorn Burgers With Chili-Ginger Mayo And Cucumber Pickles Recipe Recipe

Name: Sichuan Peppercorn Burgers With Chili-Ginger Mayo And Cucumber Pickles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Sichuan peppercorns, shiny black seeds and stems removed; 1 teaspoon red pepper flakes, preferably Thai; 1 teaspoon cumin seed; 1/4 teaspoon fennel seed; 1 small star anise pod (see note); 1 teaspoon light brown sugar; 1/2 cup mayonnaise; 1 tablespoon red chili paste, such as Sambal Oelek; 1 (2-inch) knob fresh ginger, peeled and grated; 2 teaspoons rice vinegar; 1 1/2 pounds ground beef chuck, preferably about 80 percent lean, formed into 4 (6-ounce) patties; Kosher salt and freshly ground black pepper; 4 English muffins, split and toasted; , for topping burgers; Cilantro leaves and tender stems, for topping burgers

Servings: persons

1 teaspoon Sichuan peppercorns, shiny black seeds and stems removed
1 teaspoon red pepper flakes, preferably Thai
1 teaspoon cumin seed
1/4 teaspoon fennel seed
1 small star anise pod (see note)
1 teaspoon light brown sugar
1/2 cup mayonnaise
1 tablespoon red chili paste, such as Sambal Oelek
1 (2-inch) knob fresh ginger, peeled and grated
2 teaspoons rice vinegar
1 1/2 pounds ground beef chuck, preferably about 80 percent lean, formed into 4 (6-ounce) patties
Kosher salt and freshly ground black pepper
4 English muffins, split and toasted
, for topping burgers
Cilantro leaves and tender stems, for topping burgers

1
In a medium skillet, toast Sichuan peppercorns, cumin, red pepper flakes, fennel, and anise over high heat until fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder and grind to a powder. Transfer to a small bowl and stir in brown sugar until thoroughly combined.
2
In a small bowl, stir together mayonnaise, chili paste, grated ginger, and rice vinegar. Refrigerate until ready to use.
3
Press a dimple into the top of each burger patty. Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in an oiled skillet on the stovetop, 120u00b0F for rare, 125u00b0F for medium rare, or 135u00b0F for medium; sprinkle all over with spice mixture during last minute of cooking. Transfer to a plate and allow to rest for 5 minutes.
4
Set burger patties on English muffin bottom halves, and top each with chili mayo. Top with pickled cucumbers and cilantro. Close burgers and serve.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon Sichuan peppercorns, shiny black seeds and stems removed, 1 teaspoon red pepper flakes, preferably Thai, 1 teaspoon cumin seed, 1/4 teaspoon fennel seed, and more.

Yes, Sichuan Peppercorn Burgers With Chili-Ginger Mayo And Cucumber Pickles Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sichuan Peppercorn Burgers With Chili-Ginger Mayo And Cucumber Pickles Recipe

How did you like this recipe?

Frequently Asked Questions