The Washington Post, May 23, 2007
Perhaps not for the burger purist, these are fine examples of what a little sweetness and crunch can do for ground beef. Serve them hot on toasted sesame seed buns with mayonnaise and butter lettuce leaves. Put the rest of the green bell pepper to use by grilling it and adding to a bright coleslaw or tricolor roasted bell pepper salad.
4 servings
Ingredients:
Directions:
Combine the ingredients in a medium bowl. Shape into 4 firm, thick patties. (The patties may be prepared earlier in the day; refrigerate until ready to use.)
When ready to cook, prepare the grill. If using a gas grill, preheat the grill to high, then turn it to medium or medium-low, depending on your grill. If using a charcoal grill, light the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate with nonstick spray oil.
Grill the burgers over direct medium heat for 7 to 10 minutes, turning them once, until they reach the desired degree of doneness. (Medium burgers will register an internal temperature of 160 degrees.) Serve hot.
Adapted from "The Stubb's Bar-B-Q Cookbook," by Kate Heyhoe (Wiley, 2007).
348 calories, 28g fat, 9g saturated fat, 81mg cholesterol, 190mg sodium, 3g carbohydrates, 1g dietary fiber, 20g protein.
