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Black Pepper-Crusted Burgers with Mustard Sauce Recipe

Black Pepper-Crusted Burgers with Mustard Sauce

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Average Rating:

Total Reviews: 20

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  • on July 25, 2011

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    Wonderful with modifications. Recipe I saw had Brandy or citder. I used only 1/2 pack of soup mix. Used red wine because didn't have brandy. Didn't use the pepper crust. Added a little sugar to sauce. Used 80/20 meat. Results? Excellent and probably even better with brandy.

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  • on March 05, 2011

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    Great Recipe!!!

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  • on October 19, 2009

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    You have to use at least a 80/20 mix if you dont want to have dry burnt burgers on the grill. by the way drop the mustard also, yuck!

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  • on February 26, 2008

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    I love pepper and a lot of the time my burgers seem just too flavorless. This recipe is a winner for me! Loved the sauce too.

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  • on January 13, 2008

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    I have the pickiest kids alive. If I told them what I put into these hamburgers they wouldn't have tried them. Once they "unknowingly" tried them they loved them.

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  • on August 03, 2007

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    First I'd like to point out that sirloin is too lean to get a good grill out of. I'm sorry, but you need fat on a grill - it's like Cooking 101. Second, relish on a burger? Yuck, give me dill over sweet any day when it comes to burgers. Also, it would have been better to coat the sides in pepper so the pepper doesn't get burnt and you still get the taste. Just plain mustard would probably work better with the taste than mustard w/ apple cider vinegar, but that may just be me.

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  • on July 31, 2007

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    Horrible

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  • on July 09, 2007

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    TOO SALTY AND ARTIFICIAL TASTING

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  • on February 02, 2007

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    This burger was a terrible idea!

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  • on January 30, 2007

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    This was a particularly uninviting burger. Its burned pepper taste was more than we could bear.

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