In my world there’s nothing better than a burger cooked on a super hot flat top griddle. Boy do I love that nice little char you get on the patties. These pepper crusted bacon cheeseburgers amp up that great flat top (though you can certainly grill them!) flavor even more.
Nice And Peppery
The patties are loaded with sweet onion and lots of black pepper. Lots of black pepper. Crispy bacon, lettuce, smoky cheese and a fantastically garlicky aioli top it all off. Every bite of these pepper crusted bacon cheeseburgers is loaded with flavor.
Do not be shy with the black pepper when you roll the burger patties in it. You really want a good strong pepper flavor. I used smoked pepper but any good freshly cracked pepper will do. For extra smoky flavor used smoked garlic instead of regular raw garlic.
I like to use a burger press just about any time that I am making burgers. i just weigh out the meat (usually into 4 to 5 ounce-sized balls), then place onto the press. For easy cleanup I’ll put patty papers on the bottom and top of the press. Then I just press down and boom! A perfectly shaped burger patty appears!
Also try my spicy bacon burger!
Pepper Crusted Bacon Cheeseburgers
Ingredients
For the garlic aioli
- 2 cloves garlic minced
- ¼ teaspoon Kosher salt
- ½ cup mayonnaise
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 ½ teaspoon parsley minced
For the burgers
- 2 pounds ground beef
- 1 small sweet onion
- 1 tablespoon heavy cream you can omit this if you don’t have cream on hand
- kosher salt
- freshly ground black pepper
- 8 hamburger buns
- green leaf lettuce
- 8 slices cheddar cheese smokehouse cheddar is best!
- 8 slices bacon cooked
Instructions
For the garlic aioli
- Place garlic in a small bowl. Add the salt and mash with a fork until it becomes a paste.
- Add the remaining ingredients and whisk until combined.
- Cover and refrigerate until ready to use.
For the burgers
- Place beef into a large bowl.
- Great 2 tablespoons of the onion into the beef. Slice the remaining onion thin.
- Add cream, salt and pepper and mix well. Form into 8 1/4 pound patties.
- Spread cracked black pepper out onto a plate. Lightly press each side of each patty into the pepper.
- Cook patties as desired. I prefer them grilled on a flat-top griddle, but you can also cook them in a skillet.
- Lightly toast the buns.
- Assemble burgers by slathering buns with the garlic aioli. Add the lettuce, cooked patties, cheese and bacon and serve.
Nutrition
Nutritional values are approximate.
