RECIPE: Father's Day Smokehouse Burger
- Make the horseradish aioli and the peppercorn crust ahead of time.
- For optimal results cooking the Prime Rib Beef Patties, remember that these premium burgers have a slightly higher fat content, and that very high heat can cause scorching and flare ups. Therefore, it's recommended to grill or pan sear these patties over medium to medium-high heat, and if flare ups on the grill occur, move the patties to a cooler spot.
- Crust the patties with the Peppercorn Crust seasoning blend, and cook in your preferred method until internal temperature reaches 160°F/71°C.
- Now that the burgers are cooked, it’s time to assemble… I like to smear the aioli on the buns, put the veggies on the bottom, top that with melted cheese-double smoked bacon-patty stack, and top it off with loads of crispy onions. Bon Appetit!
- 1/3 cup mayonnaise
- 1 teaspoon peeled and grated fresh horseradish (or 2 tsp prepared bottled horseradish)
- 1 teaspoon Dijon mustard
- pinch, salt and pepper, to taste
- Peel and finely grate the horseradish. If you can’t find fresh, substitute the prepared kind.
- Combine the mayo, mustard and horseradish, and adjust the seasoning to your liking.
- Depending on your tolerance, add more horseradish accordingly.
- Refrigerate until ready to use, and store the leftovers in the fridge for up to 10 days.
Smokehouse Peppercorn Crust
- 2 tbsp coarsely ground black peppercorns
- 1 tsp salt
- ½ tsp smoked paprika (optional, but adds a lovely flavour)
- Coarsely grind the peppercorn using a mortar and pestle or spice grinder and transfer to a plate. Add the salt and smoked paprika (if using).
- Be sure the patties are fully thawed. Dry the surface with a paper towel. Press the patties into the seasonings to form a thin crust on top. This same treatment is used to make peppercorn crusted steaks. If it's good for a steak, why not for a Prime Rib burger?