Description
Note: This is more of a method than a recipe.
Ingredients
- hamburger meat (I usually use about a pound)
- green peppers (I usually roast about 2 peppers per pound of beef, but don’t end up needing all of them for the patties.)
- Parchment paper, for easy cleaning
- olive oil
- kosher salt
- freshly cracked pepper
- Homemade buns (optional): Light Brioche Buns, Even Better
- Burger accoutrements: cheese, lettuce, tomato, red onion, Dijon, ketchup, mayo, etc.
Instructions
- Roast the peppers: Preheat the oven to 450ºF. Line a sheetpan with parchment paper. Cut the peppers in half lengthwise. Remove the seeds and stem. Place peppers cut-side down on the prepared pan and place in the oven. Roast until the skins are browned and blistery, about 20 minutes. This may take longer or shorter, depending on your oven. Just keep an eye on them towards the end — you don’t want them to be totally charred. Remove the peppers from the oven. Place in a bowl. Cover the bowl with plastic wrap and set aside. When peppers are cool enough to handle, remove skins and discard. Chop peppers into small pieces. Set aside.Note: This can be done days in advance. Also, you might not need all of the peppers. Save any remaining to add to an omelet. Yum.
- Prepare the patties: Spread the meat into a large bowl. Sprinkle lightly with kosher salt and pepper. Sprinkle as many of the diced peppers over the meat as you like. Gently begin forming your patties. I portion mine into either 5- or 6-ounce patties depending on the day. Season each side of the burgers with salt and pepper to taste.
- Heat a thin layer of olive oil in a cast iron pan over high heat. When the oil begins to gently swirl, add the patties and turn the heat down to medium or medium-high. Cook for 4 minutes. Flip. Top with a thin slice of cheese, if desired, and cook for about four minutes longer for medium-rare. Serve on a toasted bun with all the fixins.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American