PEPPERCORN-BLUE CHEESE BURGERS WITH TANGY CHERRY COMPOTE
prep 30 minutes cook 20 minutes grill 10 minutes
21/4 lb. ground beef chuck
1/2 tsp. kosher salt
2 Tbsp. coarsely cracked black peppercorns
6 oz. blue cheese
Dijon mustard (optional)
6 hamburger buns, lightly toasted
1 recipe Tangy Cherry Compote, or purchased
compote of choice
1. In a medium bowl season beef with salt. Shape 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.
2. Grill patties, covered, 10 to 12 minutes over medium heat until done ( 160° F), turning once midway through. Spread patties with blue cheese; let stand 5 minutes to melt cheese. If you like, spread buns with Dijon mustard, then serve patties topped with Tangy Cherry Compote on buns. Pass remaining compote. Makes 6 burgers.
tangy cherry compote In a medium saucepan combine 1 lb. (3 cups) pitted fresh or frozen tart cherries (thawed and drained), 1/3 cup sugar, 1/4 cup dried cherries, 2 Tbsp. red wine vinegar, and 1 tsp. snipped fresh rosemary. Bring to boiling over medium- high heat, stirring frequently. Reduce heat. Boil gently, uncovered, 20 minutes until thickened. Makes 11/4 cups.
per burger 731 cal, 41 g fat ( 17 g sat. fat), 138 mg chol, 747 mg sodium, 49 g carb, 3 g fiber, 25 g sugars, 41 g pro.