Sichuan Peppercorn Burgers With Chili-Ginger Mayo And Cucumber Pickles Recipe

• 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)
• 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
• , for topping burgers
• Cilantro leaves and tender stems, for topping burgers

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.
2. In a small bowl, stir together mayonnaise, chili paste, grated ginger, and rice vinegar. Refrigerate until ready to use.
3. 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, 120u0b0F for rare, 125u0b0F for medium rare, or 135u0b0F for medium; sprinkle all over with spice mixture during last minute of cooking. Transfer to a plate and allow to rest for 5 minutes.
4. Set burger patties on English muffin bottom halves, and top each with chili mayo. Top with pickled cucumbers and cilantro. Close burgers and serve.

sichuan, red pepper, cumin, fennel seed, anise, light brown sugar, mayonnaise, red chili paste, ginger, rice vinegar, ground beef chuck, kosher salt, muffins, burgers, cilantro

Taken from www.seriouseats.com/recipes/2015/05/sichuan-beef-burger-recipe.html (may not work)