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
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.