Mexican Peppery Ground Steak Burger

• 1 pound ground steak
• 2 tacos, or tortillas, preferably of the corn variety
• 1 large tomato
• 1/2 teaspoon freshly ground black pepper, "fine" setting
• 1/2 teaspoon freshly ground white pepper, "fine" setting
• 5 sprigs mint
• 2 tablespoons sea salt or kosher salt
• 1 tablespoon olive oil, preferably organic extra-virgin

1. Soak the mint in cold filtered water, salted with the sea salt or kosher salt. Rinse with cold filtered water.
2. Chop the mint leaves and combine with the ground steak. Add the ground black and white pepper, and combine thoroughly.
3. Arrange the meat mixture into two patties.
4. Heat the olive oil in a 12" diameter stainless steel frying pan, spreading it. Add the two patties, cooking each side on medium heat until cooked through. (This part is very important because you want to make sure there is uniform heat and that every part of the burger patties is cooked through).
5. Slice the tomato into large 1/4" thick slices. Combine with the patties in the tacos, and serve.

ground steak, tacos, tomato, freshly ground black pepper, freshly ground white pepper, mint, salt, olive oil

Taken from food52.com/recipes/29161-mexican-peppery-ground-steak-burger (may not work)