A spiced patty, a special sauce, and sky-high toppings—your backyard barbecue is about to get a whole lot better.

Rachael Ray Every Day


Credit: Photography by Christopher Testani

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.