Peppercorn Crusted Wagyu Burger

Start with the pickled vegetables. Shred the cabbage, and slice the onion and the garlic. Place them into a non-reactive and heat-safe bowl, preferably with a lid.

In a saucepan, add vinegar, sugar, salt, peppercorns, and pepper flakes. Bring this mixture to a simmer until all of the sugar and salt has dissolved. Pour the vinegar mixture over the cabbage and onion. Seal with lid or cover tightly with plastic wrap. Set aside or into the fridge to cool.

Prepare the peppercorn crust. Grind the peppercorns as coarse or as fine as you like, and add the salt and garlic powder. Place this mixture into a shallow dish or plate.

Keep your Japanese A5 Wagyu ground beef as cold as possible, without freezing it, throughout this process. Using the Napoleon Burger Press Kit, for 1/4 lb patties. Gently roll the patties into the peppercorn mixture, coating the edges. Chill your burgers in the fridge for 30 minutes.

While waiting for the burgers, combine the mayonnaise, tahini, peppercorns, and garlic into a bowl and mix. Chill in the fridge until needed.

When you are ready to cook, replace your cooking grids with a Napoleon Reversible Cast Iron Griddle, or place the Napoleon Cast Iron Frying Pan onto the cooking grids, preheating the barbecue to 400°F.

Cook the burgers on the griddle or in a frying pan to ensure fewer flare-ups and a beautiful crust. Season the tops of the patties with salt to taste, or you can use any leftover peppercorn crust if you would like. Each patty should take between 5 to 7 minutes. Optionally, brush the burger buns with oil or butter and grill over direct heat until toasted.

Serve on your favorite burger buns by layering some drained pickled cabbage (consider patting dry if they're really wet), a patty, a generous drizzle of Tahini Burger Sauce, and then finally some crispy fried onions. Don't forget your favorites sides, like potato salad, coleslaw, or even French fries.