Weber Grill celebrates National Burger Month

Indy Style

Ribs, steak, chicken and burgers… now that’s a spread! Nick Freije, Executive Chef at Weber Grill, helps us celebrate National Burger Month by grilling both in our kitchen and outside our studios. What’s on the menu? Take a look!Peppercorn Crusted Bison KettleBurger

Bison Burger 7 oz 1 ea

Four Peppercorn Crust 1 Tbsp 1 ea

Cherry Compote Tbsp 1 ea

Fresh Argula Oz 3 ea

Parmesean Cheese, Shaved Oz 2 ea

Oven Roasted Tomatoes each 3 ea

Orange Thyme Viniagrette each 1 ea

Ciabatta Bun each 1 ea

Butter, unsalted, melted 1 Tbsp

Four Peppercorn Spice Blend

Ingredient Original 1/2 2 X

Whole Four Peppercorn Blend 2 cups 1 cup 4 cups

Weber Seasoning Salt 1/2 cup 1/4 cup 1 cup

Instructions

1.Measure out all peppercorns and process in blender until fine ground .

2.Mix together the peppers and salt very well in the bowl.

3.Use a whisk to blend for best results.

4.Transfer the spice mix to a DRY storage container and cover, label and date it.

5.Store in a cool place.

To learn more, visit www.webergrillrestaurant.com.

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