- Cook Time
- Prep Time
- 2 tablespoons canola oil
- 1 onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 Serrano chiles, seeded and thinly sliced
- 1 cup mayonnaise
- 1/4 cup coarsely chopped sun-dried tomatoes
- 1 clove garlic, minced
- 1 1/2 pounds ground beef (85% lean)
- 4 slices provolone
- 4 brioche rolls, split and toasted
In a large, heavy skillet or a griddle pan, heat the oil over high. Add the onion, red bell pepper and chiles, and season with salt and pepper. Cook, stirring often, until the vegetables soften and begin to brown, 5 to 8 minutes; transfer to a bowl. Wipe out the skillet.
In a food processor, mix the mayonnaise, sun-dried tomatoes and garlic; puree until smooth. Season with 1/2 tsp. salt.
Heat the same skillet over medium-high. Form the ground beef into 4 patties (thinner in the centers for even cooking); season. Add the patties to the skillet and cook 3 to 4 minutes per side for medium. During the last minute or so of cooking, top each patty with some of the pepper mixture, then a slice of cheese; tent with foil to melt.
Divide the patties among the roll bottoms. Spread each patty with 1 tbsp. sun-dried tomato mayonnaise, then add the roll tops.