Sichuan Peppercorn Burgers With Chili-Ginger Mayo and Cucumber Pickles

By RoketJSquerl

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 above)
• 1 teaspoon light brown sugar
• 1/2 cup mayonnaise
• 1 tablespoon red chili 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

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from seriouseats.com

Preparation

Step 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.

In a small bowl, stir together mayonnaise, chili paste, grated ginger, and rice vinegar. Refrigerate until ready to use.

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 for rare, 125°F for medium rare, or 135°F for medium; sprinkle all over with spice mixture during last minute of cooking. Transfer to a plate and allow to rest for 5 minutes.

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