Peppercorn Crusted Maple Glazed Burger Topped With Boursin Cheese & Arugula

Pairs well with:


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


1 1/2 lbs. gound beef
2 teapoons Kosher salt
3 Tablespoons cracked pepper
1 1/2 Tablespoons RedFish Magic
Vegetable oil for grill rack
1/3 cup real maple syrup
6 oz Boursin cheese
6 Kaiser rolls, split
Small bunch of arugula



Preheat grill to medium-high. To prepare burger patties, divide meat into 6 equal portions and form into patties being careful not to overwork the meat. Season with salt, cracked pepper and RedFish Magic. When the grill is ready, brush grill rack with vegetable oil. Place burgers on the grill, cover, and cook for approximately 4 minutes. Turn burgers and brush with maple syrup. Cook for an additional 3 minutes. Turn burgers once more and top with Boursin cheese, cover and cook for an additional 1 to 2 minutes or until cheese melts. During the last several minutes of cooking the burgers place buns on grill, cut side down to toast. To assemble the burgers, place burger patty on bottom half of bun, garnish with arugula, add the bun tops and serve.