Peppercorn-Blue Cheese Burgers with Tangy Cherry Compote

This is one of my favorite burgers! Simple ingredients and full of flavor!  A must try!

recipe courtesy Better Homes and Gardens

Peppercorn-Blue Cheese Burger with Tangy Cherry Compote

1 1/4 pounds ground beef chuck

1/2 teaspoon kosher salt

2 tablespoons coarsely cracked black peppercorns

6 ounces blue cheese

1 recipe Tangy Cherry Compote (see below)

6 hamburger buns, lightly toasted

6 tbsp. mayonnaise (optional)

In a medium bowl season beef with salt. Form 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.

Grill patties on rack of covered charcoal or gas grill 10 to 12 minutes, directly over medium heat until done (160 degrees F), turning once midway through. Spread patties with blue cheese; let stand 5 minutes to melt cheese. Serve patties, topped with Tangy Cherry Compote, on buns. Pass remaining compote. Makes 6 burgers.

Tangy Cherry Compote:


In 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 1 1/4 cups.