Tellicherry Black Pepper-Crusted
Burgers with Cognac-Mustard Sauce
COGNAC MUSTARD SAUCE Tellicherry black peppercorns
1/2 cup cognac (can substitute 1 1/2 pounds ground sirloin
apple cider) 1 2-ounce package onion soup mix
1/2 cup Dijon mustard 1/4 cup cognac (can substitute
2 teaspoons chopped apple cider)
fresh tarragon 4 kaiser rolls, toasted
BURGERS Lettuce, sliced tomatoes and
1/2 cup Kirkland Signature red onion slices
1. To prepare the sauce, place cognac in a small saucepan. Bring to a boil
over medium-high heat and cook until reduced by half, about 4-5 minutes.
Remove from the heat and let cool. Once cooled, add to a small bowl along
with mustard and tarragon. Stir to combine; set aside.
2. Set up grill for indirect cooking over medium-high heat. Oil the grate.
3. Place peppercorns in a zip-top bag. Use a rolling pin to roll over
peppercorns until cracked but not crushed.
4. To prepare the burgers, place ground sirloin, onion soup mix and cognac
in a mixing bowl and stir to combine. Wet your hands to prevent sticking
and form into 4 patties slightly larger than the rolls.
5. Spread cracked pepper on a plate. Carefully press both sides of burgers into
peppercorns. Cook burgers for approximately 20-30 minutes, or until internal
temperature is 145°F.
6. Serve hot on toasted rolls with lettuce, tomato, onion and a spoonful of
sauce. Makes 4 servings.
Tip: To cook these burgers in an oven, preheat oven to 400°F. Place burgers
on a wire rack over a foil-lined baking sheet. Roast for 18-20 minutes, or
until internal temperature is 145°F.
Sandra’s Special Steak Jerky
2 pounds flank steak 1 tablespoon crushed
2 tablespoons Kirkland red pepper flakes
Signature Tellicherry 1/2 cup teriyaki marinade
black peppercorns 1/2 cup red wine
1 tablespoon Kirkland 1 1/2 cups low-sodium
Signature Steak Rub beef broth
1. Slice flank steak thinly, about 1/8 inch thick, along the grain of the
meat. If necessary, cut steak in half first, to make it more manageable.
(Tip: Meat will be easier to slice if put in the freezer for 10-15 minutes.)
2. Place peppercorns in a zip-top bag, squeeze out excess air and seal.
Use a rolling pin and, pressing down firmly, roll over peppercorns until
cracked but not crushed.
3. Place sliced meat, cracked peppercorns and remaining ingredients in
a large zip-top bag. Squeeze out air and seal. Knead bag to thoroughly
combine ingredients. Marinate in the refrigerator for at least 8 hours,
4. Preheat oven to 150°F. Line 2 baking sheets with foil. Place wire cooling
racks on top of foil.
5. Lay strips of meat in a single layer on the racks. Place in the oven,
leaving the door slightly ajar, to dry the meat for 8-12 hours. Store in an
airtight container. Makes 12 ounces.