Recipe courtesy of Sandra Lee
Black Pepper-Crusted Burgers with Mustard Sauce
Total:
35 min
Active:
20 min
Yield:
4 (4-ounce) appetizer servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
4 (4-ounce) appetizer servings
Level:
Easy

Ingredients

Directions

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

Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.

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.

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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