Green bell pepper burger recipe to make quick and easy
This recipe is for a burger made with green bell peppers and is easy and quick to make. My friend and I had a wide variety of passions and interests.
bell pepper burger
We were united in our appreciation for beets, French food, and the country of France. Julia would ask me this question every time I came back from a trip to Paris:
"Can you still buy those enormous and exquisite roasted beets at the market?" Which ones are presented in cardboard boxes and how are they arranged? (The answer is yes to the beets, and it's also yes, occasionally, to the boxes.)
We both took pleasure in hosting dinner parties for our close companions. Tuna fish sandwiches and Pepperidge Farm Goldfish, Julia's go-to aperitif treats, were also huge hits with our group.
The world-famous In-N-Out Burger from California, on the other hand, did not win our hearts. If I had ever had one, it's possible that we would have.
Even if for no other reason than the fact that Julia assured me she would consume one the moment she entered the borders of the Golden State, it would still be on my list of gourmet must-haves.
It's not that my Tri-Pepper Burger is inspired by the one at In-N-Out, but rather because it is. It is not that. (However, inspiration did come from a location that was 3,000 miles away and heading in the other direction.)
Simply put, when I first created a burger that was comparable to this one, I thought of Julia and gave it the moniker Inside-Out Burger. My burger is loaded with a variety of elements that are often seen on the topping lists of exceptional burgers.
After having a delicious burger at my friend Hélène Samuel's Café Salle Pleyel in Paris, which has since closed its doors, I started thinking about things from the inside out.
Yes, it was necessary for me to travel to Paris in order to get a fresh perspective before I returned to BurgerLand. When Hélène built a stylish and cutting-edge restaurant in a well-known music venue in the city of Paris, she thought it would be a lot of fun to serve burgers for lunch.
Within a short period of time, the burger served at the restaurant became famous. The one that she produced consisted of the meat being combined with cornichons, capers, and tarragon, which is a plant that is extremely popular in France. The entrée was served with a dollop of handmade onion marmalade on the side, in addition to a bun topped with sesame seeds and cheese.
I counted myself as one of the many people who cherished it. (The recipe for it may be found in my book titled "Around My French Table." Thank you, Helene.
I've been making her burgers at home for years now. After that, I started experimenting with my own variants with the goal of imparting as much flavor as I could into the burger as quickly as I could.
It had to have a wonderful flavor whether it was pan-seared in the middle of winter or grilled in the middle of summer; it had to be served over a salad rather than on a bun; it had to be topped with a variety of ingredients rather than just salt and pepper;
bell pepper burger recipe
and it had to be made with lean beef rather than fatty meat (or with my favorite: a mix of ground chuck and brisket). Although I had high expectations for a quarter-pounder, the Tri-Pepper Burger lived up to them.
The burger gets its name from the three peppers that give it its signature flavor: jalapeos, peppadews, and roasted red peppers, which may be purchased at a shop or prepared at home
. Before being added to the meat, they are chopped, along with fresh basil and cilantro, seasoned and peppered, and blended with shredded sharp cheddar cheese.
I appreciate that the cheese is a component of the burger, that the internal parts melt while the exterior ones brown, and that you get the roastiness that makes grilled cheese sandwiches so delicious. All of these features come together to create the burger a terrific alternative to grilled cheese.
If you have the time, make the patties a few hours in advance and place them in the refrigerator; doing so will allow the beef to have time to take on the tastes of the other components. Just remember to remove the patties around half an hour before starting the cooking process.
These are at their tastiest when served with the toppings spread out on the table and on soft potato buns that have been buttered and toasted. Imagine a place that serves burgers. After layering the bread with tomato, lettuce, and onion the other night when I made these, a friend of mine placed a couple slices of avocado on each piece of bread.
As the burger was put on one side of the sandwich and the avocado was placed on the other side, I thought to myself, "Way to go!" You have just brought avocado toast, which was previously hot, to a whole new level. tastier as well.
Ingredients
For the burgers
- 1/2 large home-roasted or store-bought roasted red bell pepper, patted dry (about 3 ounces; see NOTE)
- 6 sweet and/or hot jarred Peppadew peppers, patted dry (about 3 1/4 ounces total)
- 1/2 medium jalapeño pepper, seeded
- 1/2 cup loosely packed basil leaves
- 1/2 cup loosely packed cilantro leaves
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (about 3 ounces) shredded sharp cheddar cheese
- 1 pound lean (85/15) ground beef
- 2 tablespoons canola oil
- 4 soft hamburger buns, plain or toasted
For serving
- Arugula or other lettuce leaves
- Sweet and/or hot pickle slices
- Red or Vidalia onion slices
- Tomato slices
- Avocado slices
- Mayonnaise
- Hot sauce (optional)
- Ketchup
- Limes, for squeezing (optional)
Instructions
- In a large bowl, add the roasted pepper, Peppadews, jalapeno, basil, and cilantro that have been coarsely chopped. Add ground beef, salt, pepper, cheese, and pepper at this time. Instead of kneading the ingredients, use clean hands to blend them until they are just barely combined. Make four patties with a thickness of three-quarters of an inch and refrigerate for at least 30 minutes and up to one day.
- Cast iron is ideal for this, but any large, heavy pan will suffice. Reduce the heat to medium-high and cover the bottom of the pan evenly with oil before adding the burgers. Cooking burgers to a medium-rare doneness requires around four minutes each side in a pan over medium heat. They will have a black sear on the top and bottom and will seem juicy and fully cooked in the center and around the edges.
- Before placing the burgers on the buns, have the lettuce, pickles, onion, tomatoes, avocado, mayonnaise, spicy sauce, and ketchup prepared at the table. Dorie Greenspan suggests pouring a little amount of lime juice over the avocado slices on top of the burger after mashing them lightly.
- You may roast bell peppers by holding them with tongs over a gas flame or by putting them on a baking sheet coated with aluminum foil and broiling them until browned on both sides. To steam for 10 to 15 minutes, seal food in a resealable plastic bag. Once cool, burned skin, stem, and seeds must be discarded. Prepare the meat by slicing it into thin, quarter-inch-wide pieces.
How useful is this article to you?
Average Score
5
/
Number of votes:
1
