Ground Peppercorn Burger

Ground Peppercorn Burger created by Bergy

I love this burger, it is an adaptation of the burger served at Chili's. Blue cheese dressing, and fried onion strips make this a real treat.

Ready In:
25mins
Serves:
Units:

ingredients

  • 1 12 lbs ground sirloin
  • 40 black peppercorns, crushed*
  • 5 tablespoons Dijon mustard (Maille or Grey Poupon)
  • 1 tablespoon cajun seasoning
  • 12 cup extra chunky bleu cheese salad dressing
  • 1 cup fried onions, strips
  • salt and pepper

directions

  • Mix salt and pepper with the ground meat and make 4 patties.
  • Mix Mustard and Cajun seasoning(Cayenne pepper too if you want, or chipotle powder, or both hehe).
  • Brush the mustard mixture on the patties to cover thickly and completely. You don't need to use all the mustard, just make sure they are coated.
  • Roll them in the cracked peppers until fully coated.
  • Grill the burgers to desired doneness.
  • Serve on a Grilled bun with lots of blue cheese dressing and onion strips on the bottom half underneath the burger.
  • On top goes more blue cheese dressing, lettuce, tomatoes and pickles. MMMM, enjoy.
  • *you can crush them under a heavy skillet. Don't use ground pepper in this recipe.
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RECIPE MADE WITH LOVE BY

@TJW2725
Contributor
@TJW2725
Contributor
"I love this burger, it is an adaptation of the burger served at Chili's. Blue cheese dressing, and fried onion strips make this a real treat."

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  1. kevin.e.myers
    Love this burger. Very simple to make and as long as it's fried correctly, it is juicy and full of flavor.
  2. Bergy
    Great flavored Burger. I used 1tbsp lite mayo with 1 tbsp bleu cheese. The fresh cracked pepercorns wer fabulous - Recipe right on - do not use just plain grated pepper. Lots of onions - MMMmmm. This will go into my burger cook book Thanks
  3. Bergy
    Ground Peppercorn Burger Created by Bergy
  4. Bergy
    Ground Peppercorn Burger Created by Bergy
  5. iris5555
    This is a wonderful burger, full of flavor! I wasn't sure about the Dijon mustard, but that fades into the background with the other seasonings. I could eat these every day of the week.
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