This post is sponsored by PRE Brands.
Pepper crusted blue cheese burgers are OUT OF THIS WORLD. I’m telling you, arguably the world’s greatest patty (besides my wife). The method consists of combining garlic, salt, and blue cheese in a colossal 3/4 inch thick grass-fed beef patty and coating the edges in cracked black peppercorns, for a spicy, peppery exterior.
This burger is big, bad, and loaded with flavor. My friend bought the original inspiration for this burger at a local butcher shop. The beef patties were of course formed with crumbled blue cheese and coated in cracked peppercorns. You wouldn’t believe how thick these burgers were. They seriously looked like a 2 inch thick tenderloin steak. We had to flatten them out on the grill so they would actually cook.
This burger needs to be kept relatively simple—the flavor is all in the beef patty. Chipotle mayonnaise, leaf lettuce, grilled red onion and cheddar cheese on a toasted, buttered brioche bun. I suppose you could plop this bad boy on your own favorite burger combo, but this is just how I do it. I can’t say it’s the ultimate burger, but it could be the perfect burger.
Let’s talk about grass-fed burgers for a minute. A lot of upscale restaurants serve grass-fed beef over grain-fed beef. The beef is more flavorful (in my opinion), it’s juicer, and it’s usually leaner. Who doesn’t love a good hockey puck burger, right?
If you’re looking for a trusted grass-fed beef that is 100% grass-fed and true to the burger flavor you love, then PRE Brands has got you covered. As a grain-fed burger guy the majority of my life, I can tell you PRE’s beef will not disappoint. Check them out here. One last perk—grass fed burgers won’t crumble apart on you when grilling. It’s like magic.
If you live in New England you can grab PRE at Shaw’s or Star Market. Also Jet.com and Amazon Fresh.
Now, if you’re looking for a complementary cocktail for your burger, look no further than the classic whiskey sour—and when I say classic whiskey sour, I mean made from scratch. No shortcuts or sour mix. Nasty. The true whiskey sour is made with fresh lemon juice, simple syrup, and an egg white for a frothy finish. The bourbon and beef combo is a match made in heaven (is there honestly anything better?), and the whiskey sour is the perfect Summer cocktail for all my whiskey lovers out there. Side note, Hudson Baby Bourbon is my new go-to.
- 1 pound PRE 92% Lean Ground Beef, made into 2 8 oz patties (or 3 5oz)
- 2 brioche buns, buttered and toasted
- 2 slices sharp cheddar cheese (optional)
- ⅓ cup crumbled blue cheese
- ¼ inch thick cut red onion slice, grilled
- leaf or romaine lettuce
- 2-3 tablespoons cracked black pepper
- 2 tablespoons chipotle mayonnaise
- 1 teaspoon garlic powder
- pinch of salt
- melted butter, for toasting buns
Classic Whiskey Sour
- 2 ounces bourbon
- 1 ounce fresh lemon juice
- ½ ounce simple syrup
- 1 egg white
- cherry garnish
- Combine ground beef, blue cheese, salt, and garlic powder in a bowl. Thoroughly mix all ingredients together using your hands and form into 2 8 ounce burger patties (roughly ¾ -1 inch thick). Lightly coat the edges of the burger with about 1 tablespoon of cracked black pepper (or to taste). More pepper will be slightly spicier.
- On medium-high heat, grill for 6-7 minutes per side, flipping once, until fully cooked through (for medium).
- Grill the entire slice of red onion for 2-3 minutes per side, separate slices when serving. Lightly toast the buttered buns flat side down. Top each burger with a slice of cheddar cheese for the last 30 seconds of grilling if desired.
- Assemble burgers with leaf lettuce, beef patty, grilled red onion, and chipolte mayonnaise.
- For the whiskey sour: Combine all ingredients except for the cherry in a cocktail shaker with ice. Shake vigorously for 30 seconds. Pour into a rocks glass over fresh ice. Garnish with cherry.