One of my favorite things about going on vacation is eating in new places. We had some rainy weather while we were in Cape Cod last week, so we decided to spend some time perusing the shops at Mashpee Commons. All of that shopping worked up an appetite, so we had lunch at Bobby Byrne’s Restaurant and Pub. My husband ordered their Peppercorn Burger. After one bite, he was raving about it. He even gave me a bite of it so I would remember the flavor and make it for him once we got home.
So, here is my version of the infamous burger. The combination of the black peppercorns and the boursin cheese is simple, but delicious. If you have trouble locating boursin cheese, I think this would be delicious made with brie or another soft cheese, as well. If you are feeling really adventurous, you could even attempt making your own boursin cheese – I may do that next time.
- 10 ounces lean ground beef (I used 96/4)
- 1 egg white
- 1/4 cup plain bread crumbs
- 1 clove garlic, minced or pressed
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Kosher salt
- 2 tablespoons black peppercorns
- 2 whole wheat rolls
- Sliced onion
- Boursin cheese
Preheat the grill to medium heat.
In a large mixing bowl, combine the beef, egg white, bread crumbs, garlic, Worcestershire sauce, and salt. Blend with your fingers until the mixture is uniform, but be careful not to overwork the meat. Divide the mixture in half, and shape into two patties. Set aside.
Place the black peppercorns in a zipper bag, and pound with the flat side of a meat tenderizer to partially smash the peppercorns. Transfer the smashed peppercorns to a shallow dish, and coat one side of each of the burgers.
Place the burgers on the grill, and cook to your liking. I think it is easiest to cook the burgers with the peppercorn side up first, cooking for about 3/4 of the way. Then, flip to the peppercorn side to finish cooking.
Serve the burgers on the whole wheat rolls with lettuce, onion, and a scoop of the boursin cheese. If you put the cheese directly on the hot burger, it will soften and spread out over the burger once you top it with the top half of the roll.