Pepper-Crusted, Blue Cheese Stuffed Burgers with Green Peppercorn Mayonnaise
Course Main Course
Cuisine American
Keyword Beef, Culinary 3
Ingredients
1.5poundsground beef chuck
1tablespoonminced garlic
1teaspoonsalt
1teaspooncoarse ground black pepper
1teaspoonSeasoning Blend
8ouncesblue cheese
4large whole wheat bunssplit in half
Green Peppercorn Mayonnaise
1large egg
1tablespoonwhite wine vinegar
2teaspoonsDijon mustard
1cupvegetable oil
4teaspoonsdrained green peppercornscrushed
½teaspoonsalt
Instructions
Make mayonnaise
In the bowl of a food processor, combine the egg, vinegar, and mustard, and process on high speed for 30 seconds.
With the machine running, add the oil through the feed tube and process until it forms a thick emulsion.
Add the peppercorns and pulse until well blended.
Taste and adjust seasoning.
Form Patties
In a bowl, combine the beef, garlic, salt, and Seasoning Blend, and mix gently but thoroughly. Divide into 8 equal patties.
In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely. Liberally coat the outside of the patties with coarse ground pepper.
Allow patties to rest in refrigerator for at least 20 minutes and up to 4 hours
Cook and Assemble
Preheat large saucepan over medium heat
Cook the stuffed patties to desired temperature, about 2 to 3 minutes per side for medium-rare. Toast the buns until just warmed through. Serve with the Green Peppercorn Mayonnaise.
Notes
Green peppercorns are really unripe black peppercorns. These are often preserved in brine or vinegar and served in pickled form. In dried form, they don't last very long and have to be used quickly. They're commonly found in Thai and other Southeast Asian recipes and have a fresher flavor than their black counterparts.