Side Pannel
Spiced Pork Burgers With Grilled Peppers
Spiced Pork Burgers With Grilled Peppers
- Recipe Submitted by Foodie girl on 05/10/2014
Category: Main Dish, Lunch/Snacks, Pork, Peppers
Ingredients List
- 1 tablespoon olive oil, plus more for the grate
- 2 red bell peppers, seeded and quartered
- 1 red onion, sliced
- kosher salt and black pepper
- 1 1/4 pounds ground pork
- 1 1/2 teaspoons crushed fennel seed
- 1 teaspoon crushed red pepper
- 1 clove garlic, chopped
- 4 slices provolone (about 2 ounces)
- 4 sesame seed hamburger buns, split
Directions
1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
2. Combine the bell peppers, onion, oil, and ¼ teaspoon each salt and black pepper in a medium bowl until coated.
3. Grill the vegetatables, covered, turning occasionally, until the peppers are charred and tender and the onion is tender, 5 to 7 minutes for the peppers and 12 to 14 minutes for the onion. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels.
4. In a seperate medium bowl, gently mix together the pork, fennel seed, crushed red pepper, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper with your hands until just combined. Form the pork mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).
5. Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 145° F, 8 to 10 minutes per side.* During the last 2 minutes of cooking, top the burgers with the provolone and cook, covered, until melted. Grill the buns, split-side down, until toasted, 10 to 20 seconds.
6. Stack the burgers, peppers, and onion between the buns.
2. Combine the bell peppers, onion, oil, and ¼ teaspoon each salt and black pepper in a medium bowl until coated.
3. Grill the vegetatables, covered, turning occasionally, until the peppers are charred and tender and the onion is tender, 5 to 7 minutes for the peppers and 12 to 14 minutes for the onion. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels.
4. In a seperate medium bowl, gently mix together the pork, fennel seed, crushed red pepper, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper with your hands until just combined. Form the pork mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).
5. Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 145° F, 8 to 10 minutes per side.* During the last 2 minutes of cooking, top the burgers with the provolone and cook, covered, until melted. Grill the buns, split-side down, until toasted, 10 to 20 seconds.
6. Stack the burgers, peppers, and onion between the buns.
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