These Sichuan Peppercorn Burgers are a delightful fusion of Sichuan flavors and classic burgers. The crushed Sichuan peppercorns add a unique and numbing spiciness to the juicy beef patties, while the chili-ginger mayo and cucumber pickles provide a refreshing and tangy kick. It's a burger experience like no other!
Ingredients: 1 pound ground beef. 1 tablespoon Sichuan peppercorns, crushed. 1 teaspoon salt. 4 burger buns. 1 cucumber, thinly sliced. 1/2 cup rice vinegar. 1/4 cup sugar. 1/4 cup water. 1/4 cup mayonnaise. 1 tablespoon chili-garlic sauce. 1 tablespoon fresh ginger, minced. Lettuce leaves for garnish. Sliced red onion for garnish.
Instructions: In a bowl, combine the ground beef, crushed Sichuan peppercorns, and salt. Mix well and form 4 burger patties. Heat a grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side for medium-rare, or longer for your desired level of doneness. While the burgers are cooking, prepare the cucumber pickles. In a small saucepan, combine the rice vinegar, sugar, and water. Heat over medium heat until the sugar dissolves. Remove from heat and let it cool slightly. Place the thinly sliced cucumber in a jar or bowl and pour the vinegar mixture over it. Let it marinate for at least 15 minutes. In a separate bowl, mix the mayonnaise, chili-garlic sauce, and minced ginger to make the chili-ginger mayo. Once the burgers are cooked to your liking, toast the burger buns on the grill or in a toaster for a minute or two until lightly browned. To assemble the burgers, spread a generous amount of chili-ginger mayo on the bottom half of each bun. Place a lettuce leaf on top, followed by a burger patty. Add a few slices of marinated cucumber pickles and some sliced red onion on top of the burger patty. Finish by placing the top half of the bun on the burger. Serve the Sichuan Peppercorn Burgers with extra pickles on the side and enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
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