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The Peppercorn Steakhouse Burger

The Peppercorn Steakhouse Burger has a bold, savory flavor built around cracked black pepper, melted Swiss, crispy onions, and a creamy steakhouse aioli. It feels hearty and upscale while still delivering a classic burger experience.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • 1 tablespoon cracked black pepper
  • 4 slices Swiss cheese
  • 4 brioche buns
  • 1 cup crispy fried onions
  • 1 large tomato sliced
  • For the Steakhouse Aioli
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Pinch of black pepper

Method
 

Directions
  1. In a small bowl, stir together the mayonnaise, horseradish, Dijon mustard, lemon juice, and black pepper until smooth. Set aside.
  2. Preheat a grill or skillet/griddle over medium-high heat.
  3. Season the burger patties lightly with salt and the cracked black pepper.
  4. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  5. During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
  6. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  7. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  8. Let the patties rest for 3 to 5 minutes.
  9. Spread the steakhouse aioli on the toasted buns.
  10. Assemble the burgers with the patty on the bottom bun, then top with tomato slices and crispy fried onions. Add the top bun and serve right away.