Thursday, June 10, 2010

Burgers with Roasted Red Pepper Mayo

Roasted Red Pepper Burgers
1.5-2 lbs ground meat (can use beef, venison, or turkey)
2 roasted red peppers, finely chopped
1 T minced onion
1 T minced garlic
2 eggs
1/2 cup fresh bread crumbs (oats would probably be better - the dude always uses oats, but when I used crumbs he told me they fell apart on the grill and I cried)
A good dose of Worcestershire sauce

Combine all ingredients until well mixed.

Using your hands, or your trusty patty maker, form into patties. Refrigerate until ready to grill. I find refrigerating them for a few hours helps them to stay together better on the grill.

Grill burgers until cooked through. (My instructions here are vague because I am not the griller in our family)

Makes 6-8 good sized burgers.

Roasted Red Pepper Mayo
3 roasted red peppers, chopped very finely
1/3 cup low fat mayo
A pinch of salt
1/2 T minced garlic
A few drops of each lime juice, Worcestershire sauce, and Tabasco sauce

Mix all ingredients in a small bowl.

Cover and refrigerate for at least 2 hours to blend flavors before serving. Spread on the top of toasted burger buns and enjoy!

Top burgers with mozzarella cheese, sauteed mushrooms and onions, and some leafy green lettuce.

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