Peter Piper’s Pepper Burgers Peppered with Peppercorns

Pairs well with:


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


1/2 cup ketchup
1/4 small onion, peeled
1 chipotle in adobo, chopped
1 clove garlic, minced
1(1/2) pounds ground chuck
2 tablespoons low sodium beef broth
1(1/2) teaspoons kosher salt
3/4 teaspoon freshly ground black peppercorns
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Colavita Extra Virgin Olive Oil, for drizzling
Vegetable oil, for brushing on the grill rack
6 poppy seed hamburger buns, split
6 slices hot pepper cheese
6 green leaf lettuce leaves
6 (1/4-inch thick) large tomato slices
3 teaspoons Grey Poupon Dijon Mustard



1. Preheat a gas grill to medium-high. 2. To make the topping, place ketchup in a fireproof saucepan. Grate the onion into the ketchup using the small grate on a box grater. Stir the chipotle and garlic into the ketchup mixture. Set aside. 3. To make the patties, place the meat, broth, salt, peppercorns, rosemary, and thyme in a large bowl. Drizzle a little olive oil over the bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. 4. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. 5. During the last few minutes of cooking, place the saucepan with the ketchup mixture on the outer edge of the rack to warm the mixture, about 4 to 5 minutes, and place the buns, cut side down, on the outer edges of the rack to toast lightly. 6. During the last minute of cooking, top each patty with a cheese slice. 7. To assemble the burgers, on each bun bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the ketchup mixture, and an equal portion of mustard. Add the bun tops and serve. Makes 6 burgers