Peppercorn-Encrusted Burgers

Sometimes I remember that I don't have a grill and I wish I did.

The other day I wanted hamburgers, and I had ground beef, so I went to the cast iron pan.  I also opened a window and turned on a fan (which may or may not be necessary depending on how many you make in a row!).  It tasted great, though.

Ingredients:

1.25 pounds of lean ground beef (or a little more or less, makes about 4 burgers)

1/2 - 3/4 tsp salt

Freshly ground black pepper

A few large dashes of worcestershire sauce

Buns

Toppings: Bacon, green onions, mayonnaise or ranch, etc...

 (this only looks like so much bacon because it is cut into pieces...really)

1. Mix ground beef with salt, a few grindings of black pepper, and worcestershire sauce.  Then form it into 4 patties, remember to make them larger in diameter than the buns, since they will shrink a lot when cooked. Then grind lots of pepper onto both sides of the patties and push it lightly so it sticks.  You can use a LOT of pepper here, to coat all the surfaces, as some will be lost on the pan.

2. Heat cast iron pan over high heat on the stove.  If you're worried about things sticking, add a very thin layer of oil to the pan.  (likely you won't need this since the fat cooks out of the burgers)

3.  Cook burgers about 4 minutes, then flip and cook another 4 for medium-well.  You'll probably do best to just check one for doneness since it depends on the heat of your stove and the thickness of the patties.

4. Toast buns, cook bacon, etc, and assemble!