INGREDIENTS:2 large red bell peppers (or 1/2 pound purchased roasted peppers, usually marinated in olive oil). 2 red onions, cut in half lengthwise, then thinly sliced. 1/4 cup vegetable oil, Salt and pepper to taste, 3/4 pound lean ground beef chuck, 3/4 pound ground lamb, 1/4 pound sliced bacon, cooked until crisp, then crumbled. 1 to 2 garlic cloves, minced. 1 shallot, minced. 2 teaspoons Worcestershire sauce, 2 teaspoons Tabasco, 4 hamburger buns, Romaine or leaf lettuce, Mayonnaise, Dijon mustard. INSTRUCTIONS: Preparing peppers & onions: Using a pair of tongs, turn the fresh peppers over an open flame (i.e. burner on a gas stove) until they blacken. Place in a container and cover with plastic wrap. When cool enough to handle, rub off the burnt skin with your fingers, then cut open and remove seeds and veins. Do not rinse or the flavor will be lost. Cut into 1/8-inch slices. Refrigerate until ready to use. Saute the onions in 1 to 2 tablespoons of the oil over medium heat for about 5 minutes until fragrant and slightly translucent. Season with salt and pepper. Set aside. Making the burgers: Combine the ground beef, lamb, bacon, garlic, shallot, Worcestershire sauce and Tabasco. Mix with your hands until thoroughly combined. Form into 4 patties using BurgerMate and season with salt and pepper. Heat the remaining oil in a skillet over medium-high heat. Add the patties and cook about 4 minutes per side for medium, or until done to your liking. Remove from pan and let rest for 3 to 5 minutes. If desired, warm the hamburger buns before serving. Serve burgers with a warmed mix of the roasted pepper strips and sauteed onions, plus lettuce, mayonnaise and mustard, or other condiments of choice. |
