Steakhouse Burgers with Peppercorn Butter

• 1

  Make the peppercorn butter. In a small bowl, mix the Challenge Salted Butter, cracked black pepper, garlic, paprika, and a pinch of salt until combined. Set aside.

• 2

  Make the mustard sauce. In another small bowl, stir together the mayonnaise, whole grain mustard, Dijon mustard, garlic, pickle juice or lemon juice, Worcestershire sauce, and black pepper. Refrigerate until ready to use.

• 3

  Divide the beef into 4 thick patties, about 8 ounces each. Gently shape the meat without overworking it, then press a shallow indent into the center of each patty with your thumb. This helps the burgers cook evenly and prevents them from puffing up on the grill. Season both sides with salt and pepper.

• 4

  Preheat the grill to medium-high heat. Clean and oil the grates if needed.

• 5

  Grill the burgers for 4–5 minutes on the first side, then flip and cook for another 3–4 minutes, or until cooked to your desired doneness. Avoid pressing down on the burgers while they cook so they stay juicy.

• 6

  During the last minute of cooking, brush the tops of the burgers with some of the peppercorn butter. Add the Gruyère or white cheddar cheese, close the grill lid, and cook just until the cheese is melted.

• 7

  Spread the cut sides of the potato buns with the remaining peppercorn butter. Toast the buns on the grill until golden and lightly crisp.

• 8

  Assemble the burgers. Spread the mustard sauce on the buns, then layer with mixed greens, the cheesy burger patties, sliced onion, and pickles. Serve immediately.

Notes

For the best steakhouse-style flavor, ask your butcher for a coarse-ground blend of chuck, brisket, and short rib. If short rib isn’t available, a chuck and brisket blend also works well.

The peppercorn butter is what gives these burgers their steakhouse feel. It seasons the buns, adds richness to the grilled patties, and melts into the cheese for an extra juicy, buttery finish.

Handle the beef gently when forming the patties. Overmixing or pressing too firmly can make the burgers dense instead of tender and juicy.