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


  1. 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. 
  2. Pack cheese into plastic or glass container; refrigerate at least 8 hours prior to use.
  3. 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.
  4. 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.)
  5. 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.)
  6. 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.
  7. While burger is griddling, brush bun with clarified butter and toast on flat top.
  8. 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