- 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, and double smoked bacon. Lastly, 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?