Sichuan Peppercorn Beef Burgers with Chilli-Ginger Mayo
Inspired by techniques from Serious Eats.
Fragrant toasted spices crust these juicy beef patties, whilst a bright chilli-ginger mayo and tangy cucumber pickle provide cooling contrast.
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Method
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Equipment
- small frying pan
- spice grinder or pestle and mortar
- 2 small bowls
- large heavy frying pan or griddle pan
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 806 kcal |
| Protein | 34.5 g |
| Carbohydrate | 31.3 g |
| of which sugars | 2.5 g |
| of which free sugars | 1.8 g |
| Fat | 59.2 g |
| of which saturates | 16.6 g |
| Fibre | 2.4 g |
| Salt | 3.05 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Spice mix
- 1 tsp Sichuan peppercorns, black seeds and stalks picked out
- 1 tsp dried chilli flakes
- 1 tsp cumin seeds
- ¼ tsp fennel seeds
- 1 small star anise
- 4 g light brown sugar about 1 tsp
Chilli-ginger mayo
- 115 g mayonnaise
- 1 tbsp sambal oelek (red chilli paste)
- 15 g fresh ginger, peeled and finely grated
- 2 tsp rice vinegar
Patties
- 680 g beef chuck mince (about 20% fat), shaped into 4 patties
- 6 g fine sea salt or table salt about 1 tsp
- ½ tsp ground black pepper
- 10 ml vegetable oil
To serve
- 4 English muffins, split and toasted
- 1 small cucumber, thinly sliced and tossed with 1 tbsp rice vinegar and ½ tsp sugar
- 10 g coriander leaves and tender stalks
- 1
Toast. Toast 1 tsp Sichuan peppercorns (picking out black seeds and stalks), 1 tsp dried chilli flakes, 1 tsp cumin seeds, ¼ tsp fennel seeds and 1 small star anise in a dry small pan over high heat for about 1 min until fragrant; grind to a powder and stir in 1 tsp light brown sugar.
- 2
Mayo. Stir together 115 g mayonnaise, 1 tbsp sambal oelek, 15 g finely grated fresh ginger and 2 tsp rice vinegar, then chill.
- 3
Pickle. Toss 1 small thinly sliced cucumber with 1 tbsp rice vinegar and ½ tsp sugar.
- 4
Shape. Press a dip into each of 4 beef chuck mince patties and season well with 1 tsp fine salt and ½ tsp ground black pepper.
- 5
Cook. Fry the patties in 10 ml oil in a hot heavy pan or griddle for about 4-5 min a side until 71 °C in the centre, scattering the spice powder over them in the last minute; rest 5 min.
- 6
Build. Set the patties on the bases of 4 toasted English muffins, top with chilli mayo, cucumber pickles and 10 g coriander leaves and tender stalks, close and serve.
Storage
Cooked patties can be refrigerated for 2 days; the spice blend and mayo keep separately in the fridge for 3-4 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
