Au-Poivre Blue Cheese Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Au-Poivre Seasoning:
1 tbsp Black peppercorns
1 tbsp Red peppercorns
1 tbsp White peppercorns
1 tbsp Green peppercorns
Burger Mix:
2 lb Ground Chuck 80/20
2 tbsp granulated beef buillon
Grilled Tomato:
Spray Cooking oil
2 large beefsteak Tomatos, sliced thickly
1/4 cup shake & blend flour
Cheese Topping:
4 1/2 oz crumbled Blue Cheese
Garnish/ Roll:
2 cups Baby Arugula (rinsed & dried)
6 onion rolls split



To make the Au-Poivre Seasoning mix all the pepper corns in pepper mill and grind coarsely into small dish, mix well. Set aside.
Preheat a gas grill to medium-high.
To make patties, combine Ground Chuck, crumbling into small pieces, add Beef Buillion, sprinkling evenly over meat, in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Sprinkle Au-Poivre seasoning on tops and bottoms of all burgers pressing into the meat gently, set aside.
When the grill is ready place the patties on the rack, cover, and cook, turning once. Cook about 3 1/2 minutes on each side. Spray aluminum foil lightly with cooking spray then place aluminum foil on grill. Place sliced tomatoes, lightly dusted in flour (just before putting on grill) on foil cooking approximately 1 minute on each side, turning once, be careful not to overcook. Top each burger with 3/4 oz of blue cheese and cover grill to allow cheese on burgers to melt simultaneaously whiel tomatoes cook, watch closely. remove burgers as soon as the cheese is lightly melted. During the last few minutes of cooking, place sliced onion rolls cut side down, on the outer edges of the rack to toast lightly then remove.
To assemble the burgers, layer baby arugula on bottom half of the otasted bum, then add burger, top with one slice orasted tomato then top with bun. Enjoy!
Makes 6 burgers.