Mini Burgers with Roasted Red Pepper Relish
by Melissa Pellegrino
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.
Yields 9 mini burgers
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
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.
nutrition information (per serving):
Calories
(kcal):
250;
Fat
(g):
8;
Fat Calories
(kcal):
80;
Saturated Fat
(g):
2.5;
Protein
(g):
13;
Monounsaturated Fat
(g):
4;
Carbohydrates
(g):
26;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
720;
Cholesterol
(mg):
30;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 114
, pp. 24
October 27, 2011
