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Burger au Poivre
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| •1&1/2 pounds Ground Chuck. | |
| 2 Tablespoons | Worcestershire Sauce. |
| 1 Teaspoon | Kosher Salt. |
| •Dijon Mustard for Coating. | |
| 1 Cup | Crushed Peppercorns. |
| 4 oz | Swiss Cheese. |
| Remoulade Sauce | |
| 1/2 Cup | Mayonnaise. |
| 2 Tablespoons | Dijon Mustard. |
| 2 Tablespoons | Scallion, Minced. |
| 2 Tablespoons | White Wine Vinegar. |
| 1 Tablespoon | Honey |
| Salt to Taste. | |
Preheat oven to 400 degrees.
Mix Remoulade ingredients in a small bowl.
Mix beef with Worcestershire and salt. Form into four oblong patties to fit bread.
Coat burgers with Dijon, then dredge in crushed peppercorns. Heat a large skillet over medium-high heat.
Sear the burgers in oil on one side then flip. Top with cheese, place skillet in the oven, and roast 6 minutes for medium.
Serve on toasted buns or bread with lettuce, tomato, and Remoulade.
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