The boutique blend of chuck, brisket and sirloin makes this burger stand out. Then we signaturize it with our housemade smoky lather and peppashire pub cheese and serve it on a pretzel bun with a side of garlic-rosemary tots. About three years ago, it was Zagat-rated and deemed one of Seattle's Best Burgers.
Peppashire pub cheese
5 lb. sharp cheddar cheese, shredded, at room temperature
1 cup stoneground brown mustard
12 oz. brown ale, at room temperature
1 cup minced yellow onion
1 cup thinly sliced chives
2 cups drained and finely chopped peppadew peppers
Smoky mojo slather
2 qt. real mayonnaise
2 cups barbecue sauce (sweet and spicy or sweet and smoky)
1 tbsp. smoked paprika
1 tbsp. chipotle powder
2 tsp. onion powder
2 tsp. garlic powder
6 oz. boutique blend beef (chuck-brisket-sirloin) or 80/20 chuck
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 pretzel bun, sliced
1/4 oz. clarified butter
1 oz. peppashire pub cheese
1 ounce hand-leafed iceberg lettuce, folded to fit the burger
2 slices tomato
2 slices red onion
3 slices dill pickle chips
1/2 oz. smoky mojo slather
- For peppashire pub cheese: In large bowl, combine all ingredients except peppers. Transfer in batches to food processor; process/pulse until cheese is spreadable but still has some texture. Fold in peppers by hand.
- Pack cheese into plastic or glass container; refrigerate at least 8 hours prior to use.
- For smoky mojo slather: In large bowl, combine all ingredients; whisk to blend. Refrigerate at least 2 hours for flavors to marry prior to use.
- For burger: Break up beef with fingers if it is dense or compounded from packaging. (Don’t over-handle—heat from hands melts fat and promotes toughness.)
- Weigh 6 ounces beef and gently shape burger by hand into a half-inch-thick patty, taking care not to pack meat too tightly. (Keeping the pack a little loose produces a juicier burger.)
- Season burger on both sides with salt and pepper. Griddle burger on flat top to desired temperature, taking care not to spank, pat or press the burger; this only presses the juices out.
- While burger is griddling, brush bun with clarified butter and toast on flat top.
- To serve, spread pub cheese on bottom portion of bun and top with cooked patty. Top with lettuce, tomatoes, onions and pickle slices; slather top bun with smoky mojo. Close burger with bamboo topknot skewer and plate.
Yield: 1 burger