Charbroiled Herb Flavored Burger
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Yield: 4 burgers
1 lb good quality lean ground beef
2 tablespoon Italian bread crumbs
1 tablespoon cold pressed extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon fresh parsley chopped
1 teaspoon onion powder
1/2 teaspoon of paprika
1 clove garlic minced
1/4 cup grated D.O.P Aged Asiago
4 rustic ciabatta buns, cut in half, buttered and dusted lightly with garlic powder
2 red Bellafina pepper, diced
2 yellow Bellafina pepper, diced
4 chanterelle mushrooms, chopped
1/2 small yellow onion, chopped
1 clove of garlic, minced
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 ripe vine tomato
4 tablespoon Tempura flour
2 1/2 tablespoons ice cold water
dash of sea salt and fresh cracked black pepper
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 leaves of green leaf lettuce
4 pieces of Raclette cheese
Place ground beef into a medium stainless steel bowl.
With hands washed break up the ground beef.
Add olive oil, breadcrumbs, oregano, rosemary, parsley, onion powder, minced garlic, paprika, salt and black pepper.
With hands blend spices into meat till well incorporated.
Add in grated Asiago and mix well again.
Cover with plastic wrap and put in fridge.
In a sautée pan, drizzle olive oil to coat pan.
Bring pan and oil to medium heat and toss in onion and garlic.
Stir for a minute and then add red and yellow peppers, sautée for a few minutes.
Add in chanterelle mushrooms and cook for another few minutes till vegetables soften.
Take ground beef out of the fridge and uncover.
Scoop out a handful of the ground beef and roll into a meatball, the flatten into a hamburger shape, then place on a plate.
Repeat this until all the ground beef is used up.
Preheat barbecue grill to around 400°F.
Clean and oil grills.
Place burgers on grill after around 10 minutes or so, then turn burgers 180 degrees.
Cook for another additional 5 minutes.
Flip the burger and repeat the steps again.
Just before burgers are done place a piece of Raclette cheese on top to melt.
Take ciabatta buns cut in half and butter and dust with garlic powder.
Place on top rack of grill and cook for about 2-3 minutes, till grill marks appear.
Take ciabatta buns off of grill along with burgers, let rest a few minutes.
In a medium sauce pan fill with canola oil about 1/2 full and place on medium to high heat.
Slice tomato into thin slices
In a bowl toss in tempura flour, salt, pepper, onion powder, garlic powder, and paprika.
Mix well, then take cold water and mix into tempura. The batter has to be a bit thick as we don’t want the juices of the tomato to run out.
Take tomato slices and put in tempura batter. Let excess drip off then place carefully into oil.
Fry till batter is nice and crispy golden brown.
Take out of oil with slotted spoon and place on a plate lined with paper towel.
Take bottom of ciabatta bun.
Put some mustard, ketchup, mayo, on bun.
Place burger onto bun.
Put some of the sautéed vegetables on top of burger.
Add a few slices of the tempura tomato.
Lay a nice leaf of lettuce.
Place top bun on and squish down with your hand a bit to settle everything.
Ready to serve.
I let the ground beef marinate overnight.
Slightly adapted from a recipe from sugarlovesspices.com