Peppercorn Steakhouse Burgers Topped with Blue Cheese Wedge Salad

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1 1/2 pounds freshly ground sirloin (85% lean)
1 1/4 teaspoon Kansas City style steak seasoning
2 tablespoon unsalted butter
1 teaspoon Worcestershire sauce
2 teaspoons cracked peppercorn melange – divided
3 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons seasoned rice wine vinegar
3 tablespoons diced red onion
3 tablespoons diced (seeded) tomato
vegetable oil for brushing grill
6 slices pre-cooked bacon *
6 sourdough hamburger buns (or Kaiser rolls) – split
7 tablespoons softened butter
1/3 head of very cold, crisp iceberg lettuce
1/4 cup crumbled blue cheese (I prefer Maytag)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
As grill heats, place ground sirloin in a large mixing bowl and sprinkle with steak seasoning. Heat butter in a small pan on the grill until melted. Stir in Worcestershire sauce and 1/4 teaspoon of the cracked peppercorns (reserve remainder of peppercorns). Pour butter over the meat and using your hands work seasonings into the meat. Don’t overwork the meat. Gently form meat into 6 patties. Lightly coat the patties with the remaining cracked peppercorns. Keep burgers cold as you prepare the dressing.
In a small mixing bowl combine mayonnaise, sour cream, vinegar, diced onion and diced tomato. Chill until assembly.
When the grill is ready, brush the rack with vegetable oil using a folded rag or paper towel held with tongs. Arrange patties on the rack. Cover grill. To make nice grill marks, cook about 3 minutes on the first side, lift with a spatula BUT DO NOT FLIP the patty and make a quarter turn, cover and cook another 2 minutes. Flip patties over. Cover. Cook 2 to 3 minutes, lift and make a quarter turn. Cover and cook another 2 minutes, or until desired doneness. Remove burgers to a platter and cover tightly with foil to keep warm as juices “settle in”.
Place bacon on grill and cook, turning as needed until crisped. It will take less than 60 seconds, so work fast. Remove to paper plate and set aside to cool.
Spread buns with butter and place on the grill, cut side down, and toast lightly. Remove and set aside. Crumble cooled bacon.
To assemble – Place a burger on the bottom half of a toasted bun. Cut a slice of crisp lettuce about 3/8″ thick and place on top of each burger. Spoon some of the mayonnaise/dressing over each lettuce slice. Sprinkle each with crumbled bacon and crumbled blue cheese. Top with other half of bun, secure with a pick and cut burgers in half. Makes 6 burgers
Enjoy the flavors of a steakhouse sensation!
* precooked bacon has less fat to drip into the grill and cause flare-ups.