Tender pepper pieces are perfect as a burger topping.
A tangy burger sauce puts this meal over the top.
The peppers melt into the burger patties, keeping every bite juicy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
1lb.80/20 ground beef
2tsp.kosher salt
4(1 oz.
Very thinly slice peppers into pieces no longer than 3-inches long.
Divide ground beef into 4 portions, forming each into a loose meatball.
Season with salt and pepper.
Heat a griddle or large cast-iron skillet over high.
Place hamburger balls on griddle and top with sliced peppers, gently pressing into hamburger.
Cook 2-4 minutes, until browned on the bottom and burger releases from the griddle.
Flip patties and top each with a slice of cheese.
Remove burgers from griddle and place each on a bottom bun.
Drizzle with desired amount of sauce and top with top bun.
