Buffalo Bill Burgers

Five ingredients, one skillet, and you’ve got dinner. These burgers get their bite from crushed black peppercorns and ground red pepper pressed into both sides of the patty before searing. That spice crust hits you right away, and the lean beef keeps things from feeling heavy.

The sear is key. Start the skillet on high heat to lock in a hard crust, then drop to medium for the remaining cook time. That initial blast of heat caramelizes the pepper and creates a bark that holds up under the toppings.

The baked beans go right into the same skillet after the burgers come out, soaking up all those spiced pan drippings. Four minutes is all they need to heat through and pick up extra flavor from the fond left behind.

Pile everything onto a sturdy kaiser roll. You need that structural integrity because the beans will slide if the bread can’t handle them.

Pro Tips

• Crush the peppercorns yourself with the bottom of a heavy pan rather than using pre-ground. Freshly cracked pepper has sharper heat and more aroma.
• Don’t press the burgers down with a spatula while cooking. You’ll squeeze out the juices and end up with a dry puck.
• Let the burgers rest 2 to 3 minutes before putting them on the rolls so the juices redistribute.
• Toast the kaiser rolls cut-side down in the skillet for 30 seconds while the burgers rest.

Variations

• Smoky version: Add a pinch of smoked paprika to the pepper crust and use smoky barbecue baked beans.
• Cheese-topped: Lay a slice of sharp cheddar on each burger during the last minute of cooking and cover the skillet to melt it.