Pepper Crusted Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


* 1 & 1/2 lbs. 15% fat beef burger
* 1/2 c. of whole peppercorns crushed
* 1 & 1/2 tsp. kosher salt
* 6 slices of cheddar cheese
* 3 medium walla walla onions sliced into thin rings
* 1 lb. crimini mushrooms thinly sliced
* 6 pub style buns
* 12 tbsp. mayonaise
* cooking spray
* vegetable oil for grill



In a bbq vegetable grill pan add onions & mushrooms, sprinkle with 1/2 tsp. of salt & spray thoroughly with cooking spray. Place on medium to medium-high grill and saute approximately 1/2 hour spraying & tossing with tongs every 5 minutes or until onions & mushrooms have dramatically decreased in size. Place on bbq warming rack. Meanwhile, in a large durable zip-lock bag place peppercorns & crush with mallet until all whole peppercorns are crushed. Put into shallow dish. In a large bowl combine burger & salt & mix together. Form 6 equal patties. Press each patty both sides into pepper & place on grill. Grill approximately 6 minutes flipping 1/2 way through with lid closed. Flip once more and add cheese, cook until melted, remove. Lightly toast buns on grill & spread equal portions of mayo onto each. Assemble with burger & 1/6th of onion & mushroom saute.