Peppercorn Burger Recipe

Prepare and caramelize onions

Heat a large skillet over medium heat. Add butter and olive oil until butter melts. Add thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and starting to brown, about 12–15 minutes.

Braise with Guinness

Stir in brown sugar and thyme. Pour in the Guinness and scrape up any browned bits from the pan. Reduce heat to low and simmer until the liquid is mostly evaporated and onions are deeply browned and jammy, about 8–10 minutes more. Stir in balsamic vinegar and adjust salt to taste. Keep warm while you prepare the burgers.

Make the aioli

In a bowl, combine mayonnaise, minced garlic, lemon juice, Dijon, and heavy cream (if using). Fold in crumbled blue cheese, then stir in cracked mixed peppercorns and 1/4 tsp salt. Taste and adjust seasoning. Chill until ready to use. If you prefer a smoother aioli, pulse briefly in a food processor, leaving some blue cheese texture.

Form patties

Divide the ground beef into four equal portions (about 5 oz each). Gently form into patties about 3/4-inch thick, making a slight indentation in the center of each to prevent doming. Season both sides with kosher salt and freshly ground black pepper. Press cracked black peppercorns into one side of each patty for an extra pepper crust.

Cook the patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tsp vegetable oil. When shimmering, place patties peppered-side down first so the crushed peppercorns sear. Cook for 3–4 minutes without moving to form a crust. Flip and cook 3–4 minutes more for medium (adjust time for desired doneness). During the last minute, spoon a little of the warm Guinness-braised onions onto each patty to heat through slightly.

Toast the buns

Split the buns and lightly butter the cut sides. Toast them in a clean skillet or under a broiler until golden, about 1–2 minutes.

Assemble the burger

Spread a generous tablespoon of peppercorn aioli on both top and bottom buns. Place a lettuce leaf on the bottom bun, then the cooked patty (pepper-crusted side up), spoon a heaping tablespoon of Guinness-braised onions over the patty, and sprinkle additional crumbled blue cheese on top. Add tomato slices if using, then cap with the top bun.

Serve

Serve immediately with fries or salad. Leftover aioli and onions refrigerate up to 3 days.