Categories: Burgers
Ingredients
- 2 large red bell peppers
- 1 tbsp. butter
- 1/2 cup finely chopped onion
- 3 large garlic cloves, finely chopped
- 1/8 cup white vermouth or dry white wine
- 1 1/2 lb. ground beef
- 2 tbsp. sweet paprika
- 1 tsp ground allspice
- 1 tsp hot paprika
- 1 tbsp. finely chopped fresh marjoram
- 1 tbsp. olive oil
- 8 slices Gruyere
- 1 cup sour cream
- 1/3 cup ketchup
- 3 tbsp. pickle relish
- 2 tsp hot sauce
- Seeded potato buns, lightly toasted or buttered and grilled
- Toppings: lettuce leaves, bread and butter pickle chips, and thinly sliced red onion
Directions
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Over a gas flame, on a grill, or under the broiler, cook the bell peppers until blackened and blistered all over, 5-10 minutes. Transfer to a bowl. Cover and let cool. Peel and seed the bell peppers; slice into fat strips.
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In a small skillet, melt the butter over medium heat. Add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Add the vermouth. Stir, scraping up any browned bits from the bottom of the pan. Remove from heat and let cool.
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In a medium bowl, season the beef with salt and pepper. Mix in the onion mixture, the spices and marjoram. Form 4 large patties.
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Preheat a grill over medium-high. Drizzle the patties with the oil. Cook, turning once, for about 8 minutes for medium; top the patties with the cheese during the last minute of cooking. Close the grill to melt the cheese.
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In a small bowl, mix the sour cream, ketchup, relish, and hot sauce; season the sauce.
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Top the bun bottoms with the cheeseburgers, roasted peppers, lettuce, pickles, and onion. Slather the sauce on the bun tops and set in place.