Rating: 3.5 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 11 Ratings

An egg and a handful of shredded carrots (yes, really!) make these beef burgers juicy, while roasted peppers add loads of flavor.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
roast:
20 mins
grill:
14 mins
stand:
20 mins
total:
1 hr 19 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. To roast chile peppers, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Wrap peppers in the foil and let stand about 20 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins;, gently pull off the skins in strips and discard. Chop roasted peppers.

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  • In a large bowl combine egg, bread crumbs, carrot, the water, oregano, garlic, salt, black pepper, and roasted peppers. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.

  • For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then kaiser rolls on grill rack over heat. Cover and grill as directed.)

  • Serve burgers on rolls with tomato and, if desired, avocado dip.

Nutrition Facts

478 calories; fat 21g; cholesterol 130mg; saturated fat 7g; carbohydrates 41g; mono fat 9g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 31g; sodium 751mg.
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