Recipe: Tri-Pepper Burgers

Serves 4.

Note: Cook these burgers on the grill, in a grill pan or in a cast-iron skillet. To help keep the burgers from sticking, heat the pan first before adding oil. The burger mixture needs to be refrigerated for at least 30 minutes and up to 1 day in advance. The uncooked patties can be wrapped airtight and frozen for up to 1 month. To roast a bell pepper: Use tongs to hold it over the flame of a gas burner or place under the oven broiler on a foil-lined pan; turn as needed until blackened on all sides. Place in a resealable food storage bag and seal to steam for 10 to 15 minutes. When cool, discard the charred skin, the stem and the seeds. Cut the flesh into 1/4-inch-wide strips. From Dorie Greenspan.

For the burgers:

• 1/2 large home-roasted or store-bought roasted red bell pepper, patted dry (about 3 oz.), see Note

• 6 sweet and/or hot jarred Peppadew peppers, patted dry (about 3 1/4 oz. total)

• 1/2 medium jalapeño pepper, seeded

• 1/2 c. loosely packed basil leaves

• 1/2 tsp. fine sea salt

• 1/4 tsp. freshly ground black pepper

• 3/4 c. (about 3 oz.) shredded sharp Cheddar cheese

• 1 lb. lean (85 /15) ground beef

• 2 tbsp. canola oil

For serving:

• Arugula or other lettuce leaves

• Sweet and/or hot pickle slices

• Red or Vidalia onion slices

• Tomato slices

• Mayonnaise

• Hot sauce, optional

• Ketchup

• Limes, for squeezing, optional

Directions

When you're ready to cook, heat a large, heavy skillet over high heat — cast-iron is great for this. Add the oil, swirling the pan to coat the bottom evenly, then add the burgers; reduce the heat to medium-high. Cook to the doneness you like; about 4 minutes per side over medium-high heat should give you medium-rare burgers. They'll be seared to a crisp darkness on the top and bottom, and visibly juicy on the sides.

Serve the burgers on the buns with a spread of the fixings at the table.

Nutrition information per serving (without buns):

Calories390Fat27 gSodium580 mg