2 pounds ground sirloin or chuck
1 tablespoon Montreal grill seasoning
1 tablespoon A-1 Steak Sauce
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 large yellow onion
2 bell peppers (I used ½ each: red, orange, yellow and green)
2 tablespoons unsalted butter, divided
Fresh ground black pepper
4 hamburger buns (I love these homemade buns << click for recipe)
1 recipe Smoked Provolone Cheese Sauce (<< click for recipe)
Combine burger ingredients in a large mixing bowl. Mix with hands to combine. Do not over mix.
Form beef into 4 patties, slightly larger than your bun. Make a slight indentation in the center of the burger to prevent it from doming up in the center. (The indentation will rise as your burger cooks). Set aside while you prepare the toppings.
Melt 1 tablespoon butter in a large skillet over medium high heat, add onions. Toss to coat, cover and cook for 20-25 minutes until onions are caramelized, stirring occasionally. Season with salt and pepper, to taste.
Meanwhile in a large skillet over high heat, melt 1 tablespoon butter. Add sliced peppers, toss to coat. Cook until peppers are soft. Season with salt and pepper, to taste.
Preheat grill to high.
Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Close grill cover. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
Toast buns on low or indirect heat.
To dress burger: Place burger on toasted bottom bun, top with ¼ of the sautéed peppers, ¼ of the caramelized onions and a heaping spoon of smoked provolone cheese sauce, top with toasted top bun. Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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