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Recipe

Mini Burgers with Roasted Red Pepper Relish

Scott Phillips

Yield: Yields 9 mini burgers

These juicy little burgers get a double dose of roasted red pepper flavor: The chunky spicysweet relish that’s spooned on top is also mixed into the meat. To serve as a party snack, double the recipe.

Ingredients

  • 6 Tbs. sherry vinegar
  • 3 Tbs. granulated sugar
  • 1 Tbs. extra-virgin olive oil; more as needed 
  • 1 large shallot, finely chopped (about 3/4 cup)  
  • 1 serrano chile, seeded and minced
  • Kosher salt
  • 1-1/2 cups small-diced roasted red peppers, patted dry (2 to 3 peppers) 
  • 1-1/2 tsp. chopped fresh thyme 
  • Freshly ground black pepper  
  • 1 lb. ground beef (85% lean) 
  • 9 small soft dinner rolls or mini burger rolls, split 

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 80
      Fat (g): 8
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 30
      Sodium (mg): 720
      Carbohydrates (g): 26
      Fiber (g): 1
      Protein (g): 13

Preparation

  • Mix the sherry vinegar and sugar in a small bowl until the sugar is dissolved. 
  • Heat the oil in a 1-quart saucepan over medium heat. Add the shallot, serrano, and a pinch of salt and cook, stirring occasionally, until the shallot is tender and translucent, 3 to 4 minutes. Add the roasted red peppers and cook for 1 minute. Add the vinegar mixture and simmer until the liquid is mostly evaporated, 7 to 9 minutes. Stir in the thyme, season to taste with salt and pepper, and let cool to room temperature. 
  • Position a rack 6 inches from the broiler element and heat the broiler on high.
  • Put the ground beef in a mixing bowl and add 1/2 cup of the relish, 1 tsp. salt, and 1/2 tsp. pepper. Mix gently and briefly to avoid overworking the meat. Shape the beef into nine 1/2-inch-thick patties.
  • Lightly oil a broiler pan. Arrange the burgers on the pan and broil until lightly browned, 2 to 3 minutes. Flip the burgers and broil until lightly browned and cooked to medium doneness (140°F), about 2 minutes. 
  • Serve the burgers in the rolls, topped with the remaining relish. 

Reviews

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Reviews

  • ErinRody | 02/23/2014

    Delicious. Loved the relish. Great on mini potato rolls, pepper was not overbearing.

  • bella281 | 01/08/2012

    Awesome recipe! Will cook this every weekend for my family. My in-laws have always admired my cooking potential because of this site. Btw, have found some interesting recipes at www.gourmetrecipe.com. You may check this out guys.

  • Coco_Cooks | 01/03/2012

    These were super YUMMY and easy. I cut the recipe in half -it made 4 mini-burgers, perfect for 2 and had a little relish left over for other uses. Also I used half a jalepeno ( as that is what I had on hand) and that worked fine.

  • lizykat | 11/13/2011

    OMGosh!! this relish is delish!! It gets better over a coupla days, if it lasts that long. I made this relish, the bacon balsamic red onion jam, and caramelized onions (all found here at fine cooking.com) for a mini burger bar birthday dinner. Good thing the burgers were mini size as it was important to try ALL the relishs!! this was definitely a favorite!

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