Peppercorn Burger

Sargento

Recipe - Southdale

Peppercorn Burger

Prep Time20 Minutes

Servings4

Cook Time24 Minutes

Ingredients

1 tablespoon olive oil

2 medium yellow onions, thinly sliced

3 tablespoon barbecue sauce, plus extra to serve

1 1/2 lbs ground beef

1 teaspoon salt

1 tablespoon coarsely ground peppercorn

4 slices Sargento® Colby Jack Cheese

4 burger buns, split and buttered

1 cup shredded romaine or iceberg lettuce

4 large tomato slices

1/4 cup dill pickle slices, drained

Directions

Heat oil in a large skillet over medium heat. Cook onion for 10 to 12 minutes, stirring occasionally, until browned and softened. Add 1 tablespoon of barbecue sauce; stir to combine.
While the onion cooks, shape beef into four patties, making them a little larger than the buns they’ll be served on. Sprinkle top and bottom with salt and pepper. Preheat grill to medium-high.
Cook patties on greased grill for 4 to 5 minutes per side, or until cooked to desired doneness. During the last 2 minutes of cooking, brush the patties with remaining barbecue sauce and sprinkle with more ground pepper.
Add Sargento® Sliced Sharp Cheddar Cheese to each patty just before removing them from the grill. Cover to keep warm.
Toast the buns, cut side down on the grill for 1 to 2 minutes or until grill marks appear.
To assemble the burgers: Place bun halves on boards or plates. Add lettuce, tomato, patties, pickle slices, onion and extra barbecue sauce; replace bun tops.

20 minutes

Prep Time

24 minutes

Cook Time

Servings

Directions

Heat oil in a large skillet over medium heat. Cook onion for 10 to 12 minutes, stirring occasionally, until browned and softened. Add 1 tablespoon of barbecue sauce; stir to combine.
While the onion cooks, shape beef into four patties, making them a little larger than the buns they’ll be served on. Sprinkle top and bottom with salt and pepper. Preheat grill to medium-high.
Cook patties on greased grill for 4 to 5 minutes per side, or until cooked to desired doneness. During the last 2 minutes of cooking, brush the patties with remaining barbecue sauce and sprinkle with more ground pepper.
Add Sargento® Sliced Sharp Cheddar Cheese to each patty just before removing them from the grill. Cover to keep warm.
Toast the buns, cut side down on the grill for 1 to 2 minutes or until grill marks appear.
To assemble the burgers: Place bun halves on boards or plates. Add lettuce, tomato, patties, pickle slices, onion and extra barbecue sauce; replace bun tops.