Hearty Paprika Burgers
Makes: 4 servings
- 2 large red bell peppers
- 1 tablespoon butter
- 1/2cup onion, finely chopped
- 3 large cloves garlic, finely choppede
- 1/8cup white vermouth or dry white wine
- 1 1/2pounds ground beef or ground beef, pork and veal mix
- Salt and pepper
- 2 tablespoons sweet paprika
- 1 tablespoon finely chopped fresh or 1 tsp dried marjoram
- 1 teaspoon hot paprika or chili powder
- 1 teaspoon ground allspice
- 1 tablespoon EVOO
- 8 slices gruyere, swiss, gouda or smoked gouda
- 1 cup sour cream
- 1/3cup ketchup
- 3 tablespoons pickle relish
- 2 teaspoons hot sauce
- Seeded potato hamburger rolls, lightly toasted or buttered and grilled
- Toppings: bread-and-butter pickle slices, lettuce leaves and thinly sliced red onion
- 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, hot paprika (or 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 EVOO, 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, relish, hot sauce, salt and pepper.
- On the roll bottoms, layer the patties, roasted peppers, pickles, lettuce and onion. Slather the sauce on the roll tops and set in place.