Peppercorn Brandy Burger 
Nutrition
No nutrition information available.
Ingredients
| 8 lbs | Angus ground beef |
| 1 qt | Saucemaker® Peppercorn Brandy Sauce |
| 5-1/3 cups | Breadcrumbs, plain |
| 24 buns | Hamburger buns, sliced, toasted |
| 3 cups | Rod’s® Bleu Cheese Dressing |
| 24 leaves | Lettuce leaves |
| 24 slices | Tomatoes, sliced |
| 48 slices | Applewood-smoked bacon slices, cooked crisp |
Procedure
To Make Hamburger Patties:
- Mix ground beef with Saucemaker® Peppercorn Brandy Sauce and breadcrumbs; form into 5-oz. patties.
- Refrigerate for at least 1 hour.
- When ready-to-serve, grill over medium-low heat until internal temperature reaches desired temperature.
Note: Grill over lower heat to avoid burning. Finish in oven if necessary.
Assembly of One Serving/Burger:
- Spread the bottom half of a toasted bun with 1 tablespoon Rod’s® Bleu Cheese Dressing.
- Top with lettuce, tomato, and Angus burger.
- Top burger with an additional tablespoon of Rod’s® Bleu Cheese Dressing and 2 slices of bacon.
Yield: 24 Servings
Chef's Tip:
To make a flavorful Peppercorn Brandy Gravy, add diced onions, warm beef stock and Peppercorn Brandy Sauce to a roux.
Nutrition
No nutrition information available.
For questions or to place an order, click here to contact your Bay Valley Foods representative.
Peppercorn Brandy Burger
Ingredients
| 8 lbs | Angus ground beef |
| 1 qt | Saucemaker® Peppercorn Brandy Sauce |
| 5-1/3 cups | Breadcrumbs, plain |
| 24 buns | Hamburger buns, sliced, toasted |
| 3 cups | Rod’s® Bleu Cheese Dressing |
| 24 leaves | Lettuce leaves |
| 24 slices | Tomatoes, sliced |
| 48 slices | Applewood-smoked bacon slices, cooked crisp |
Procedure
To Make Hamburger Patties:
- Mix ground beef with Saucemaker® Peppercorn Brandy Sauce and breadcrumbs; form into 5-oz. patties.
- Refrigerate for at least 1 hour.
- When ready-to-serve, grill over medium-low heat until internal temperature reaches desired temperature.
Note: Grill over lower heat to avoid burning. Finish in oven if necessary.
Assembly of One Serving/Burger:
- Spread the bottom half of a toasted bun with 1 tablespoon Rod’s® Bleu Cheese Dressing.
- Top with lettuce, tomato, and Angus burger.
- Top burger with an additional tablespoon of Rod’s® Bleu Cheese Dressing and 2 slices of bacon.
Yield: 24 Servings
Nutrition
No nutrition information available.
Chef's Tip:
To make a flavorful Peppercorn Brandy Gravy, add diced onions, warm beef stock and Peppercorn Brandy Sauce to a roux.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
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