Name: Sichuan Peppercorn Burgers With Chile-Ginger Mayo and Cucumber Pickles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 teaspoon Sichuan peppercorns, shiny black seeds and stems removed; 1 teaspoon red pepper flakes, preferably Thai; 1 teaspoon cumin seed; 1/4 teaspoon fennel seed; 1 small star anise pod (see note); 1 teaspoon light brown sugar; 1/2 cup mayonnaise; 1 tablespoon red chile paste, such as Sambal Oelek; 1 (2-inch) knob fresh ginger, peeled and grated; 2 teaspoons rice vinegar; 1 1/2 pounds ground beef chuck, preferably about 80 percent lean, formed into 4 (6-ounce) patties; Kosher salt and freshly ground black pepper; 4 English muffins, split and toasted; Quick Pickled Cucumbers, for topping burgers; Cilantro leaves and tender stems, for topping burgers

Sichuan Peppercorn Burgers With Chile-Ginger Mayo and Cucumber Pickles Recipe

Inspired by beef momo seasoned with the tingly heat of Sichuan peppercorns, these burgers are spiked with a fragrant mixture of that spice, plus cumin, star anise, fennel, chile flakes, and brown sugar. A tangy chili mayo with plenty of fresh ginger and cucumber pickles round it out.

30 min total 10 min prep 15 min cook 4 685 cal

Instructions

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1 In a medium skillet, toast Sichuan peppercorns, cumin, red pepper flakes, fennel, and anise over high heat until fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder and grind to a powder. Transfer to a small bowl and stir in brown sugar until thoroughly combined.
2 In a small bowl, stir together mayonnaise, chile paste, grated ginger, and rice vinegar. Refrigerate until ready to use.
3 Press a dimple into the top of each burger patty. Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in an oiled skillet on the stovetop, 120°F (49°C) for rare, 125°F (52°C) for medium rare, or 135°F (57°C) for medium; sprinkle all over with spice mixture during last minute of cooking. Transfer to a plate and allow to rest for 5 minutes.
4 Set burger patties on English muffin bottom halves, and top each with chile mayo. Top with pickled cucumbers and cilantro. Close burgers and serve.