Peppercorn Medley Burger with Sweet and Spicy Chutney

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 1/2 tbsp fresh ground peppercorn medley (McCormick)
4 garlic cloves (fresh)
3 1/2 tsp salt
4 sprigs oregeno(fresh)
3 1/2 tbsp beef broth (Swanson)
3 lbs ground chuck (fresh)
Colavita extra virgin olive oil
12 slices pepper bacon
1 1/2 tbsp brown sugar
3/4 tsp ground cayenne
3 ounces prepared apple pie filling in a can
1/2 tsp balsamic vinegar
1/4 cup Miracle Whip salad dressing
3/4 tbsp prepared horseradish sauce
6 slices pepper jack cheese
6 Ciabatta rolls (roasted garlic)
1/2 cup softened unsalted butter
6 slices tomato
6 leaves red leaf lettuce



Cover the grill rack with aluminum foil. Preheat gas grill on medium.

In a food processor blend together the ground peppercorn medley, garlic cloves, salt and oregano. Mix together with the beef broth and ground chuck and form 6 patties. Brush the patties lightly with olive oil. Place the patties on foil and cook over medium direct heat for 3 minutes, turn patties over and cook over medium direct direct heat for 3 minutes.

Then place the patties over indirect heat, close grill lid and gook for approximately 13 minutes or until internal temperature is 160 degrees. Cook bacon on foil and set off to the side. Take the brown sugar, ground cayenne, apple pie filling, balsamic vinegar, miracle whip salad dressing, horseradish sauce and mix in a bowl leaving small pieces of apple filling.

When patties are almost done, put cheese on top and close lid to melt cheese. Spread the rolls with the butter, toast the rolls lightly on the grill. Put 2 pieces of bacon on top of roll bottom. Put the patty, cheese side down on the bacon. Put a tomato slice on top of patty, put a red leaf lettuce on top of tomato. Add generous amount of chutney over the read leaf lettuce, put on roll top and serve.