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PEPPERCORN BURGERS

Peppercorn burger Mity Nice.

Peppercorn burger at Mity Nice.

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Updated: May 28, 2011 12:15AM



MAKES 4 SERVINGS

2 pounds ground beef

Salt and pepper

1 medium onion

1 cup all-purpose flour

1 teaspoon table salt

1 teaspoon onion powder

1 teaspoon ground black pepper

½ teaspoon granulated garlic

2 cups canola oil

4 hamburger buns

8 tablespoons blue cheese dressing, divided

Iceberg lettuce

Tomato slices

Shape beef into 4 (8-ounce) patties. Season both sides with salt and pepper; press coarse ground pepper into one side of each patty (2 teaspoons total).

Fry, broil or grill burgers to desired temperature.

For crispy onions: Peel and shave onion as thin as possible; set aside. In small bowl, mix flour, salt, onion powder, black pepper and granulated garlic.

Coat onions in flour mixture. In electric skillet, heat canola oil to 300 degrees; quickly fry coated onions until golden brown. Drain on paper towels.

To assemble: Lightly toast buns. Top each bottom bun with 1 tablespoon blue cheese dressing, lettuce, tomato, burger, 1 additional tablespoon blue cheese dressing, ¼ of crispy onions and bun top.

Larry Donahue, Mity Nice

Nutrition facts per serving: 1,070 calories, 73 g fat, 21 g saturated fat, 170 mg cholesterol, 53 g carbohydrates, 8 g sugars, 47 g protein, 1,622 mg sodium, 3 g fiber



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