Green Pepper Hamburgers

A spicy burger recipe found in “French Cooking”
published by Golden Apple in 1986

Green Pepper Hamburgers

Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as treatment with sulphur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine. Their flavour has been described as spicy and fresh, with a bright aroma. They decay quickly if not dried or preserved.

1 1/2 to 2 pounds ground hamburger meat
1 teaspoon salt
1 egg
1/4 cup water
1/8 cup heavy cream
1 to 1 1/4 tablespoons dried or
preserved green peppercorns or
1 tablespoon coarselyground black pepper
about 1 1/2 tablespoons butter
About 1/3 cup beef broth
1/3 cup heavy cream
1/2 tablespoon mustard


[1] Mix ground meat with salt. Add egg and moisten with water and cream. Mix well.

[2] Pound the dried peppercorns or chop the preserved ones. Make 8 hamburgers. Dredge them in pepper, making sure they get evenly spread. Push in the pepper so that it goes into the meat.

[3] Saute hamburgers in a little butter in a frying pan. Place on a warm

[4] Make gravy by pouring the broth and cream into frying pan. Add the mustard. Let simmer for a few minutes.

Makes 4 servings.