Pepper Crusted Burger with Sriracha Mayonnaise

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

I love bold spices as well as the flavors from steak and cheese subs.Ground beef provides an always tender and affordable meat and the grill and my secret Sriracha mayonnaise provide elevation of the dish. It is a burger with taste greater than its components.


For sauce:

3/4 cup regular mayonnaise

1/4 cup Sriracha sauce

For burgers:

1 1/2 pounds 80/20 ground chuck

1 1/2 tablespoons soy sauce

2 tablespoons black pepper (freshly ground preferred)

6 slices muenster cheese

For toppings:

3 tablespoons olive oil

1 1/2 cup sliced mushrooms (crimini preferred)

1 1/4 cups sliced red bell pepper (1 large)

1 1/4 cups sliced onion (1 large sweet onion preferred)

1/4 teaspoon garlic salt

6 green leaf lettuce leaves

12 thin slices of vine-ripened tomato

For rolls:

6 kaiser rolls

2 tablespoons olive oil

1/2 teaspoon garlic salt


In small bowl, combine sauce ingredients. Mix well and set aside to allow flavors to meld.

Wash and slice tomatoes and lettuce. Set aside until ready to assemble burgers.

In separate bowl, combine ground chuck and soy sauce. Gently mix together and form 6 patties, slightly larger in width than the rolls being used. Rolls will be approximately 1/3 inch in thickness.

Place ground pepper on separate place and gently press burger into pepper to coat burger. Do not worry if burger is not entirely covered.

Place on very hot grill (600 – 700 degrees) for 3-4 minutes on each side to almost medium doneness. Remove from grill, cover, and set aside.

While burgers are cooking, in medium frying pan, combine 3 tablespoons olive oil, mushrooms, bell pepper, onion, and 1/4 teaspoon garlic salt. Cook over medium heat until vegetables are soft, about 5 minutes. Set aside until ready to assemble burgers.

Brush rolls (tops and bottoms) with olive oil and sprinkle lightly with garlic salt. Place center sides down on grill and cook over medium heat until nice grill marks and crispness is evident, approximately 2 minutes.

As soon as rolls are prepared, return burgers to grill and place a slice of muenster cheese on top of each burger. Close grill and cook just until cheese melts. Immediately remove from heat to avoid overcooking burgers.

To assemble, place bottom of bun on plate, and top with sauteed onion/mushrooms/peppers, followed by piece of leaf lettuce, two thin slices of tomato, and one tablespoon of Sriracha mayonnaise.