This week I had the honor for testing a recipe for Dorie Greenspan who writes a column called Everyday Dorie for The Washington Post. The tri-pepper burger is her kick off recipe for the start of burger season. Just reading the list of ingredients made my mouth water.
While testing recipes, my job is to take copious notes on the accuracy of cooking times, measurements etc. I’m also asked to weigh certain ingredients. When possible I’ll have a little taste before submitting my dish to the Deputy Food Editor, but since I was making four burgers, I couldn’t eat one. So I made a one serving version just for myself.
While I had a little trouble with the burger sticking to the pan (on the first try), this burger was juicy, flavorful and delicious. I didn’t add most of the suggested condiments as I was saving them for the photo shoot, leaving my picture a little more than humble.
If you’d like to check out the article and see how the pros dress a burger, click here. I will share the below.
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
- Arugula or other lettuce leaves
- Sweet and/or hot pickle slices
- Red or Vidalia onion slices
- Tomato slices
- Avocado slices
- Hot sauce (optional)
- Limes , for squeezing (optional)
Finely chop the roasted pepper, Peppadews, jalapeño, basil and cilantro; transfer to a large bowl. Add the salt, pepper, cheese and ground beef. Use your clean hands to blend the mixture until just incorporated, Don’t overdo it; you want to lightly mix, not knead the ingredients. Shape into 4 equal patties, each about 3/4 inch thick; cover and refrigerate for at least 30 minutes and up to 1 day.
When you’re ready to cook, heat a large, heavy skillet over high heat -- cast-iron is great for this. Add the oil, swirling the pan to coat the bottom evenly, then add the burgers; reduce the heat to medium-high. Cook to the doneness you like; about 4 minutes per side over medium-high heat should give you medium-rare burgers. They'll be seared to a crisp darkness on the top and bottom, and visibly juicy on the sides.
Serve the burgers on the buns with a spread of the fixings at the table: the lettuce, pickles, onion, tomatoes, avocado, mayonnaise, hot sauce, if desired, and ketchup. Dorie Greenspan likes to lightly mash the avocado slices atop the burger, then hit them with a squeeze of lime juice.
NOTE: To roast a bell pepper, use tongs to hold it over the flame of a gas burner or place under the oven broiler on a foil-lined pan; turn as needed until blackened on all sides. Place in a resealable food storage bag and seal to steam for 10 to 15 minutes. When cool, discard the charred skin, the stem and the seeds. Cut the flesh into 1/4-inch-wide strips.
This is a recipe I was allowed to test for The Washington Post. It hasn't been altered in any way from the published recipe.