Black and Boursin Burgers

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.

Ingredients:

  • 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
  • Lettuce
  • Sliced onion
  • Boursin cheese

Directions:

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.

16 Responses to Black and Boursin Burgers

  1. I hate it when I look at posts like this late at night…lol. Late night drive thru at Burger King does NOT sell this burger.

  2. Look at peppery goodness. This is actually the first time I’ve heard of boursin cheese. I’ll have to check if my local cheese shop has it.

  3. Mmmm… boursin burger. I LOVE boursin cheese – it is so good as a pasta sauce, too! I love the way you spiced the burger… it looks so good! And a different take on a cheeseburger is always good!

  4. Yummy! My husband went to Bryant College (now Bryant University) and 15 years later, he still raves about the “Bryant Burger,” which loaded with boursin cheese. Maybe I’ll surprise him with this burger for dinner some night!

  5. This looks fantastic. I know it tastes good as I make a pepercorn crusted fillet of beef at home that is amazing. I wil have to try this burger very soon.

  6. I had my first peppercorn burger recently. They are so amazing! I didn’t have that terrific cheese though. I must find some of that. I don’t think I would be up for making it myself.

    Nice place you have here! :0)

  7. I love Boursin cheese but I would have never thought to put them on a hamburger….what a great idea! This hamburger looks awesome and I’m a little jealous you were in Cape Cod. I have always wanted to go. My boyfriend said he once biked around the Cape and said it was really pretty.

  8. so, my favorite burger in the world right now is at a restaurant here in York, PA. They put Boursin and carmalized onions on their burger. Fannnnnnnnnnnnnntastic.

  9. Boursin cheese is also fantastic on a sandwich with roast beef. You can make it yourself by combining cream cheese a little parsley, garlic and salt. It is almost 100% the same and sure beats the price of the Boursin!

  10. I live down the road from Bobby Burns and get a hankerin’ for this burger all the time. It’s still on the menu but now they call it a peppercorn burger and changed boursin cheese to “creamy herbed cheese”. Still the same though, and worth coming back to get!