Peppercorn Land & Sea Burgers

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.


2 lbs. freshly ground beef chuck
2 tablespoons Worcestershire sauce
1/4 cup finely diced shallots
2 teaspoons coarse grey salt or sea salt
1 (5.2 ounce) package Pepper Gournay cheese
3/4 lb. cooked lobster meat
1 cup diced plum tomatoes
Oil to brush the grill
6 brioche rolls, split
6 leaves of Bibb lettuce



Preheat a gas grill to medium high heat. In a large bowl combine the freshly ground beef chuck, the Worcestershire sauce, shallots and the salt. Gently form the meat into 6 equal sized patties. In a large fireproof skillet, over the hot grill, melt the Pepper Gournay cheese, stirring frequently. Stir in the lobster meat and the diced tomatoes, cooking just until heated through. Remove from the grill and cover loosely to keep warm. Lightly brush the grill rack with oil. Place the patties on the grill rack, close cover and cook for 4 minutes. Flip patties and cook an additional 4 minutes for medium or cook until desired doneness. During the last 2 minutes of grilling place the rolls split side down on the grill to lightly toast. Remove patties and rolls to a work surface. Return the lobster mixture to the grill if necessary to reheat. To assemble the burgers, arrange 1 leaf of Bibb lettuce on the bottom half of each toasted roll. Top the lettuce with a cooked patty. Spoon a generous portion of the lobster mixture onto each and top with remaining roll halves. Serve immediately.