Cheese Burgers With Onions & Peppers

INGREDIENTS

• 1½ lbs (80% lean)
• 2 tablespoons chopped fresh oregano leaves, divided
• 1¾ teaspoons kosher salt, divided
• 1½ tsp freshly ground black pepper, divided
• 2 medium garlic cloves, chopped
• 1 medium yellow onion, thinly sliced crosswise and cut into rings
• 2 bell peppers, any color, cut into thin strips
• Extra virgin olive oil
• ¼ teaspoon crushed red pepper flakes
• 4 hamburgers, separated
• 4 slices of Provolone cheese, about 30 grams each

INSTRUCTIONS

1. Prepare the grill for direct cooking over medium-high heat (200° to 260°C), preheating on direct heat with a perforated grill pan for about 10 minutes.

2. Combine the grated chuck, 1 tablespoon oregano, 1 teaspoon salt, 1 teaspoon pepper and garlic, then lightly form four equal sized patties, each about 18ml thick. Use your thumb or the back of a spoon to make a shallow indent about 2.5cm wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until cooked.

3. Combine onion, green pepper, 2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper and crushed red pepper flakes and toss to combine. Arrange vegetables in a single layer on a baking sheet and roast directly over medium heat, covered, until tender, about 10 minutes, stirring occasionally. Remove the roasting pan and vegetables from the grill and transfer the vegetables to a bowl.

4. Grease the cut bread. Bake crumble pie over direct medium-high heat, covered, until cooked to medium doneness (70 degrees C), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling, place a dollop of cheese on top of each patty, toast, and cut to the fire.

5. Serve each cheeseburger on a bun with patties, onions, and bell peppers. Serve warm.