Peppercorn Burger Po’boys

Prep Time: 45 Minutes

Yields: 4 Servings


Are you ready to cook burgers for those outdoor summer parties? Well, try these great pan-roasted burger po'boys for a unique and southern presentation.


1½ pounds ground beef (80/20 Blend)

1 cup peppercorn mélange, crushed and divided

2 tbsps Worcestershire sauce

salt to taste

granulated garlic to taste

4 tbsps Dijon mustard

2 tbsps olive oil

8 slices Swiss cheese

6 (6-inch) po'boy buns or baguettes

mayonnaise to taste

mustard to taste

ketchup to taste

1 cup shredded lettuce

8 tomato slices


Preheat oven to 400°F. In a large mixing bowl, combine ground beef, Worcestershire sauce and salt and granulated garlic, mixing thoroughly. Divide mixture into 4 equal portions and form into oblong patties to fit the po'boy buns or baguettes. Using a pastry brush, coat both sides of each burger with 1 tablespoon Dijon mustard then dredge in ¼ cup of peppercorns. In a large skillet, heat olive oil over medium-high heat. Sear burgers 3–5 minutes then flip and cook an additional 2–3 minutes. Place skillet in oven and roast 5–7 minutes or until desired doneness. Top each burger with 2 slices Swiss cheese and melt thoroughly in oven, 1 minute. Remove burgers from oven. Set aside and keep warm. To serve, dress each po'boy bun with mayonnaise, mustard and ketchup to taste then top with burger. Garnish with shredded lettuce and tomato slices.