Three-Pepper Burgers

I never say no to a burger. Fries either, for that matter. 

Luckily Nana doesn't either so we prepared this one 

together and my hubby joined us for dinner.

And while this recipe sounds like something you'd find on your local 

brewpub's menu (right along with the popular truffle fries...) there's 

more to this technique than the name reveals. The ratio of peppers to 

meat is high, in a delicious way.And the sharp cheddar is used in a 

hearty amount, shredded right into the mix and cooked within the patty.

We were unable to find Peppadew peppers at the local store so my hubby 

filled them in with red Santa Rosa peppers. These had a bit more bite than I 

planned on adding but since we all enjoy spicy food it was fine. The roasted 

red peppers were exchanged for pickled peppers Mom recently made 

(were it not COVID we likely would have gotten peppers and 

roasted them). Our third pepper was the jalapeno Dorie suggested.

Our recent Croquembouche adventure- folks asked to see a picture. Fun & delicious !

For the flavors to truly meld, Dorie suggests placing the patties in the fridge for 

30 minutes or so. I was also game for the timing/technique Dorie suggests

 for cooking the burgers. This involved putting them into a hot heavy pan and 

not moving them for 4 mins. I know if I was doing my usual recipe I'd have 

been tempted to flip them (and lower the heat) but I went with it. After the 4 

minute mark I gave them 2 and 1/2 minutes on the other side and had no 

difficulty flipping them. They smelled and looked amazing. I was very 

pleased to see the sear that the patties ended up with per these instructions.

The garden has been stunning this year.

This post follows my progress cooking each recipe from
Dorie Greenspan's "Everyday Dorie" along with those participating 

in the online group www.CookTheBookFridays.Wordpress.com 

We do not publish recipes as policy but instead encourage folks 

to buy the book and join in the fun.