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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Amy Powell
Servings: 4
1½ pound 85% lean ground beef
1 teaspoon salt
½ teaspoon pepper
4 ounces canned roasted red pepper
2 tablespoons mayonnaise
2 tablespoons sour cream
4 ounces Wisconsin Cheddar
2 leaves green lettuce
1 medium beefsteak tomato
4 hamburger buns
Mix ground beef with salt and pepper until just combined being careful not to overwork the meat. Form meat into patties.
Preheat a grill pan or grill over medium heat. Cook patties low and slow for about 4 minutes per side for medium.
Meanwhile, make the red pepper sauce. Lay red pepper pieces out on paper towels and blot to remove excess liquid. Purée in blender until smooth.
In a small bowl mix red pepper purée with sour cream and mayonnaise and salt and pepper to taste. Thinly slice cheese. When burgers get flipped to their second side, place cheese on top and allow to melt while cooking on the second side.
Tear each lettuce leaf into two piece and cut tomato so there are four thick slices. When burgers are done, spread red pepper sauce on one side of half the bun and place burger on the other half. Top burger with a tomato slice and lettuce leaf then the sauced top of the bun and serve.