Quarter Pound Black Pepper Burger with Blue Cheese Aioli
15
Minutes Prep Time
10
Minutes Cook Time
4
Servings
Here’s another great recipe featured on the Jacksonville Jaguars’ Game Day Grub. This Black Pepper Burger with Blue Cheese Aioli is a great dish to share at your next tailgate or football watch party. Watch the video as Chef Tony shows us how.
INGREDIENTS
1 pound ground chuck
Kosher salt & ground black pepper
2 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 teaspoon Worcestershire sauce
1 tablespoon canola oil
1 pound black peppercorn bacon, cook & crumbled
4 hamburger buns, toasted
1 cup blue cheese aioli
INSTRUCTIONS
Place ground beef and remaining ingredients, except buns into a large mixing bowl. Mix by hand until just combined.
Form four equal size patties onto a parchment lined baking sheet tray. Coat each side with black pepper. Cover and rest at room temperature for 1 hour.
Preheat cast iron skillet on medium-high.
Place patties into skillet and cook 4-5 minutes per side, or until an internal temperature of 155 degrees. Remove and rest 3-5 minutes before serving.
Place burger on bottom bun and top with crumbled bacon. Spread blue cheese aioli on top bun. Lean top bun on burger. Garnish with lettuce, onions and tomatoes.
NOTES
All recipes are courtesy of Publix Aprons Cooking School.
Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguar head coach Gus Bradley.
Joelle Caldwell is a mom, supporter of rescue dogs and wife of Jaguar GM David Caldwell.
