Black Pepper-Crusted Burgers with Mustard Sauce (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup apple cider plus 1 tablespoon apple cider |
1/4 cup dijon mustard |
1 teaspoon chopped fresh tarragon |
1 pound ground sirloin |
1/2 (1-ounce) package onion soup mix |
1/4 cup cracked black pepper |
kaiser rolls, toasted |
lettuce tomato slices, and red onion slices |
relish skewers |
Directions:
1. For mustard sauce, in a small saucepan over medium-high heat, bring the 1/4 cup of apple cider to a boil. Cook 4 to 5 minutes or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine; set aside
2. Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
3. For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 tablespoon cider, and the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper.
4. Place burgers on hot, oiled grill and cook 3 to 4 minutes per side for medium (160 degrees F). To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, tomato, onion, and mustard sauce.
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