Burgers With Sweet And Spicy Bell Pepper Relish Recipe 475

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
• Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Steps:

• Burgers: In a large bowl combine all of the above ingredients and mix together well. Form the mixture into desired size burgers. Heat a large frying pan and add about 3 burgers at a time; Do Not Overcrowd the pan or the burgers will not have a beautiful char. Cook until the desired doneness; depending on how thick you make your burgers. Gently heat the buns in the pan that you cooked your burgers in for a nice flavor on the bun. For the Sweet and Spicy Bell Pepper Relish: Heat a large frying pan with the olive oil. Add the sliced peppers, jalapeño, onions and garlic to sauté; until the onions become slightly transparent and soften. Add the chopped basil and capers and toss while gently sautéing. In a small bowl combine the sugar and spices; add the Worcestershire Sauce and the balsamic vinegar; add this mixture to the pan and continue sautéing until the peppers are soft. Build Your Burger: After heating the bun, place the slice of cheese on the bun, top with the peppers, thin slice of fresh cucumber and of course; the burger.

Steps:

• For Burgers:
• Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 1 minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish, then bun tops and serve.
• For Relish:
• Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
• Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium bowl, mix ground chuck, onion, brown sugar, Cajun seasoning, garlic powder, steak sauce, and Italian seasoned bread crumbs. Form the mixture into four burger patties.
• On the prepared grill, cook the burgers 3 to 5 minutes on each side, or to desired doneness.

Steps:

• Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.
• In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely. Transfer to resealable jars with lids. Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.