It is January, tomorrow is Friday and it is time to talk burgers.
Yes, burgers. Juicy, cheesy burgers. The best way to start your weekend.
Some of you may be thinking, what about that resolution you made? What about those fridged temps outside?
Well as far as that resolution goes, these burgers are filled with healthy spices that are sure to get your metabolism revving, plus there are veggies not only in the burger, but on top too! Oh, and you can’t forget the greek yogurt sauce that you must slather all over that juicy, cheesy burger! Sounds healthy enough to me!
And well, if you really don’t want to use the grill just use your skillet! I did and the results were fabulous!
The other day when I was meal planing (yes, I try and plan meals. Call me a nerd, call me way too organized, call me whatever you want, but meal planning is what’s up, trust me). I came across one good looking burger. This made me want to make a burger.
I don’t make beef burgers (I tend to go for turkey, veggies, or some other weird combo) all that much. But when I do, I go all out.
Here are my burger making rules. You got to have fresh beef (80/ 20 is the best fat to meat ratio), the perfect seasoning, a whole lot of cheese and a whole lot of sauce. I mean if you are going to eat a burger, you got a do it right.
And these burgers are doing it right!
Sweet Paprika Burgers
Serving Size: 4
- 2 red bell peppers
- 1 tablespoon butter
- 1/2 cup onion, finely chopped
- 3 large cloves garlic, finely minced
- 1/8 cup white vermouth or dry white wine
- 1 1/2 pounds ground beef (I think 80/20 works best)
- Salt and pepper
- 2 tablespoons sweet paprika
- 1 teaspoon dried marjoram
- 1 teaspoon chili powder
- 1 teaspoon ground allspice
- 1 tablespoon olive oil
- 8 slices gruyere cheese
- 1 cup greek yogurt
- 1/3 cup ketchup
- 3 tablespoons pepperoncini brine (the juice in the pepperoncini jar)
- 2 teaspoons hot sauce
- soft hamburger rolls, lightly toasted or buttered and grilled
Broil the bell peppers until blackened and blistered. Let cool, then peel, seed and slice into fat strips.
In a small skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Pour in the vermouth (or white wine) and stir up any browned bits. Let cool.
Place the ground meat in a bowl; season with salt and pepper. Mix in the onion-garlic mixture, the sweet paprika, marjoram, chili powder and allspice. Form 4 large patties, making them thinner at the centers and thicker at the edges for even cooking.
In a large skillet, heat the olive oil, 1 turn of the pan, over medium-high heat. Add the patties and cook, turning once, for 8 minutes for medium. Add the cheese in the last minute of cooking, tenting loosely with foil to melt.
In a small bowl, make a sauce by stirring together the sour cream, ketchup, pepperoncini brine, hot sauce, salt and pepper.
On the roll bottoms, layer the patties and roasted peppers. Slather the sauce on the roll tops and set in place.
* ground chicken or turkey can be substituted for beef.
Recipe adapted from Rachel Ray Mag.
Um, yeah these burgers are big………and apparently we have small mouths over here.