Categories: Burgers

Ingredients

• 1 lb. cremini mushrooms, halved if large
• 3 tbsp olive oil, divided
• 5 tbsp sherry vinegar, divided
• 2 1/2 tsp smoked paprika, divided
• 2 tsp garlic powder
• 1/8 tsp salt, plus 1/2 tsp, divided
• Pinch of sugar
• 2 cups sliced cucumbers
• 6 tbsp mayo
• 2 tsp tomato paste
• 2 lbs. ground beef
• 8 oz. piquillo or Padron peppers
• 6 oz. thinly sliced Manchego cheese
• 8 brioche buns, split and toasted
• Greens, red onion and tomato, for serving

Directions

1. In batches, pulse mushrooms in a food processor, scraping down the sides once or twice, until finely chopped.

2. Heat 2 tbsp oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, 5 to 7 minutes. Add 4 tbsp vinegar, 2 tsp paprika and garlic powder. Cook, stirring, for 3 minutes. Scrape into a large bowl and spread into a thin layer. Let cool for 10 minutes.

3. Meanwhile, combine the remaining 1 tbsp vinegar, 1/8 tsp salt and sugar in a small bowl. Add cucumbers and toss to combine. Combine mayo, tomato paste and the remaining 1/2 tsp paprika in a small bowl. Set the cucumbers and aioli aside.

4. Preheat grill to medium-high.

5. Add beef and the remaining 1/2 tsp salt to the mushrooms. Mix well. Form into 8 equal patties. Toss peppers with the remaining 1 tbsp oil in a medium bowl. Transfer to a grill basket.

6. Oil the grill rack. Grill the burgers, flipping once, until cooked to your liking, 8 to 10 minutes total. Grill the peppers, stirring occasionally, until browned, 5 to 8 minutes total.

7. Top the burgers with cheese and cook until melted, 1 to 2 minutes more. Serve the burgers on buns with greens, onion, tomato, the peppers, cucumbers and aioli.

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