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Colonel Mustard's Peppercorn Cheeseburger

I am a Registered Nurse who secretly wishes to be a gourmet chef. My husband and son are eager participants in the sampling of new dishes, especially Colonel Mustard's Peppercorn Cheeseburger!This full flavored cheeseburger is an amazing twist on an all American favorite. The peppercorns, mustard, and the surprise ingredient, bacon, makes your mouth water for another bite.

Ingredients 

Pattie Ingredients
2 pounds 80%lean ground chuck
1/4 cup minced sweet onion
3 Tablespoons  Country Dijon Mustard
2 Tablespoons Sutterhome Cabernet Souvinjon
1 teaspoon Colavita Olive Oil
1/4 cup fully cooked crumbled bacon
2 teaspoons freshly ground rainbow peppercorns
2 teaspoons salt
1 teaspoon freshly ground thyme
1 clove minced garlic
Toppings 6-1/8" thick slices of sharp cheddar cheese to fit the buns 6 romaine lettuce leaves
6-1/4" thick large tomato slices
Grill vegatable oil, for brushing the grill rack
Buns
1/4 cup melted butter for brushing the buns
6  White Classic Bakery Buns, split

Instructions 

Directions Prepare a medium-hot fire in a charcoal gril with a cover, or preheat a gas grill to medium-high. To make the patties, combine the ground chuck, onion, mustard, wine, oil, bacon, peppercorns, salt, thyme, and garlic in a large bowl. Mix well using as little handling as possible to avoid compaction. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is at the specified temperature, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, untill done to preference. This is 5-7 minutes for medium. During the final minutes of grilling place a cheese slice on top of each patty and allow to melt. While the cheese is melting on the patties, use the melted butter to brush each cut side of the buns. In the last 1-2 minutes of cooking, place the rolls, cut side down, on the outer edges on the grill rack to toast lightly. To assemble the burgers: on each bun bottom place a patty, tomato slice, and lettuce leaf. Add the bun top and serve. Makes 6 burgers

Comments 

Beef is the main staple of our diet here is rural Minnesota. Growing up on dairy farms, my husband and I appreciate the flavor of a well done burger, t-bone steak, or roast. I am thrilled to submit this recipe on behalf of all the cowgirls who have always known "Beef, its what's for dinner".