THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Food & Travel

Pickled pepper cheeseburgers

(Greg Wahl-Stephens/Associated Press for The Boston Globe)
May 26, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

This burger was developed for Burgerville as part of a company program that highlights local celebrities and donates sales to neighborhood charities. The patties are garnished with tangy pickled peppers, pepper Jack cheese, onions in vinegar, and aioli.

AIOLI

1 cup mayonnaise
2 cloves garlic, finely chopped
1 teaspoon paprika
1 1/2 teaspoons red wine vinegar
Salt and pepper, to taste

1. In a bowl, whisk the mayonnaise, garlic, paprika, vinegar, salt, and pepper.

2. Cover and refrigerate.

BURGERS

1/2 red onion, coarsely chopped
2 tablespoons red wine vinegar
1 pound ground beef
Olive oil (for brushing)
Salt and pepper, to taste
4 ciabatta rolls, halved and toasted
4 ounces pepper Jack cheese, thinly sliced
3/4 cup preserved sweet red peppers (from a jar)
Large handful baby spinach leaves, stemmed (for serving)

1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.

2. In a bowl, combine the onion and vinegar.

3. Shape the beef into 4 patties. Brush them on both sides with oil and sprinkle with salt and pepper. Grill the burgers for 8 minutes, turning once, for medium-rare beef. Grill 3 minutes longer for well done meat.

4. Spread both sides of the rolls with aioli. Set the bottoms on a platter and top each with a burger. Add cheese (it will melt from the heat of the meat), sweet peppers, onions, and spinach. Cover with the top rolls.

Allison Boomer