- 9
Ingredients
- 6 Tbs. sherry vinegar
- 3 Tbs. granulated sugar
- 1 Tbs. extra-virgin olive oil; more as needed
- 1 large shallot, finely chopped (about 3/4 cup)
- 1 serrano chile, seeded and minced
- Kosher salt
- 1-1/2 cups small-diced roasted red peppers, patted dry (2 to 3 peppers)
- 1-1/2 tsp. chopped fresh thyme
- Freshly ground black pepper
- 1 lb. ground beef (85% lean)
- 9 small soft dinner rolls or mini burger rolls, split
Preparation
Step 1
These juicy little burgers get a double dose of roasted red pepper flavor: The chunky spicysweet relish that’s spooned on top is also mixed into the meat. To serve as a party snack, double the recipe.
Mix the sherry vinegar and sugar in a small bowl until the sugar is dissolved.
Heat the oil in a 1-quart saucepan over medium heat. Add the shallot, serrano, and a pinch of salt and cook, stirring occasionally, until the shallot is tender and translucent, 3 to 4 minutes. Add the roasted red peppers and cook for 1 minute. Add the vinegar mixture and simmer until the liquid is mostly evaporated, 7 to 9 minutes. Stir in the thyme, season to taste with salt and pepper, and let cool to room temperature.
Position a rack 6 inches from the broiler element and heat the broiler on high.
Put the ground beef in a mixing bowl and add 1/2 cup of the relish, 1 tsp. salt, and 1/2 tsp. pepper. Mix gently and briefly to avoid overworking the meat. Shape the beef into nine 1/2-inch-thick patties.
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