Three Pepper Burgers Recipe - Cooking Index
Three Pepper Burgers Recipe - Cooking Index
Colorful bell peppers, basil, and an onion roll turn plain burgers into burgers Italiana.
Type: Meat| 1/2 cup | 118ml | Short thin green bell pepper strips |
| 1/2 cup | 118ml | Short thin red or yellow bell pepper strip |
| 1 cup | 93g / 3.3oz | Garlic clove - minced (small) |
| 1/4 teaspoon | 1.3ml | Dried oregano leaves |
| 1 1/2 teaspoons | 7.5ml | Olive oil |
| 1/8 teaspoon | 0.6ml | Salt |
| 4 | Onion rolls - toasted | |
| 4 | Mozzarella or provolone cheese - (1-oz each) | |
| Grilled Burgers | ||
| 1 lb | 454g / 16oz | Ground beef (80% lean) - * see note |
| Salt - as desired | ||
| Pepper - as desired |
* Note: Burgers may be prepared using 73%, 80%, or 85% lean ground beef.
Cook peppers, garlic, and oregano in hot oil in small nonstick frying pan over medium-high heat, stirring frequently, until crisp-tender, about 3 minutes. Remove from heat; stir in salt. Place grilled burgers on roll bottoms; top each with a cheese slice and an equal amount of pepper mixture. Cover with roll tops.
For the burgers: Shape ground beef into four 1/2-inch thick patties. Place patties on grill over medium coals. Grill 10 minutes for medium (160 degrees), or to desired doneness, turning once. Season with salt and pepper, as desired, after turning.
Burgers may also be cooked in a covered cooker. Decrease cooking time to 8 minutes for medium doneness.
Source:
GREAT GRILLED BEEF - (cookbooklet by mail) - Send a business-size SASE to - Meat Board Test Kitchens, Dept. GGB-CD, 441 N. Michigan Ave., Chicago, IL 60611 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest
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