Peppercorn Blue Cheese Burgers with Tangy Cherry Compote


Ingredients:

1 1/4 pounds ground beef chuck
1/2 teaspoon kosher salt
2 tablespoons coarsely cracked black peppercorns
6 ounces blue cheese, such as Gorgonzola
1 recipe Tangy Cherry Compote, or purchased compote of choice
6 hamburger buns, lightly toasted

Quick Cherry Compote:

1 pound pitted fresh or frozen (thawed and well drained) tart cherries (3 cups)
1/3 cup sugar
1/4 cup dried cherries
2 tablespoons red wine vinegar
1 teaspoon snipped fresh rosemary

Directions:

In a medium bowl season beef with salt. Form beef into six 3/4-inch thick patties. Spread cracked peppercorns on plate; press one side of each patty into pepper. Indent center of each patty.

Grill patties on rack of covered charcoal or gas grill 10 to 12 minutes, directly over medium heat until done (160 degrees F), turning once midway through. Spread patties with blue cheese; let stand 5 minutes to melt cheese. Serve patties, topped with Tangy Cherry Compote, on buns. Pass remaining compote. Makes 6 burgers.

In medium saucepan combine the Quick Cherry Compote ingredients. Bring to boiling over medium-high heat, stirring frequently. Reduce heat. Boil gently, uncovered, 20 minutes until thickened. Makes 1 1/4 cups.

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