This is a great burger for the pepper fanatic. Serve them with Roasted Potatoes, Maple-Glazed Baby Carrots, and/or a tomato or green salad with blue cheese.
Serves 6 to 8.
2½ pounds ground beef
¼ cup coarsely ground black pepper
Minced zest of 2 lemons
1½ teaspoons kosher salt
1. Divide the beef into 6 to 8 balls and form into patties.
2. Place the pepper, lemon zest, and salt on a plate and mix to combine. Dredge the patties in the mixture. (You can freeze the patties for up to 3 months.)
3. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for 30 seconds between additions. Cook until deeply browned, about 3 to 5 minutes on each side. Serve immediately.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)