West Coast Burger with Roasted Pepper Spread


Grilled onions and a creamy roasted pepper spread take this west coast burger recipe over the top. (Literally--they're the toppings for this homemade burger idea!)

West Coast Burger with Roasted Pepper Spread
Photo: Andy Lyons
Prep Time:
30 mins
Grill Time:
33 mins
Stand Time:
10 mins
Total Time:
1 hrs 13 mins


  • 1 medium red sweet pepper

  • 1 tablespoon whole almonds (12)

  • ¼ cup light mayonnaise

  • 2 teaspoon spicy brown mustard

  • 1 medium garlic clove

  • ¼ teaspoon kosher salt

  • teaspoon ground pepper

  • 1 - 2 medium red onions, cut in 1/2-inch-thick slices

  • 1 ½ pound ground chuck (80 percent lean)

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 4 hamburger buns

  • 4 leaves lettuce


  1. Prepare grill for direct cooking over medium heat (about 400 degrees F). Grill pepper over direct medium heat, with lid closed as much as possible, until black and blistered all over, about 15 minutes, turning occasionally. Place pepper in bowl. Cover with plastic; let steam 10 minutes. Peel skin form pepper; discard. Remove stem and seeds. Roughly chop pepper.

  2. In skillet over medium heat, toast almonds 3 to 5 minutes, stirring often. In food processor or blender, combine pepper, almonds, and remaining spread ingredients. Process or blend until completely smooth.

  3. Brush onion slices lightly on both sides with olive oil. Grill over direct medium heat, with lid closed as much as possible, until well marked and caramelized, about 10 minutes, turning once. Move onions to a cutting board to cool. Chop about half of the onions very finely (about 1/2 cup). Set remaining slices aside for serving.

  4. Increase grill temperature to high (about 500 degrees F), or add additional coals and heat until high heat is reached.

  5. In large bowl gently mix the ground chuck, the chopped onions, salt, and pepper. Shape into 4 patties of equal size and thickness, about 3/4 inch thick. With your fingertips or thumb, make a shallow indentation about 1 inch wide in the center of each patty so centers are about 1/2 inch thick.

  6. Grill patties over direct high heat, with lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once or until the patties release easily from the grate without sticking. During the last minute of grilling, grill buns, cut sides down, for about 10 seconds.

  7. Spread some of the spread on the grilled sides of each bun. Top with a burger, lettuce leaves, and grilled onions. Makes 4 servings.

Direct Grilling:

For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

Nutrition Facts (per serving)

683 Calories
46g Fat
29g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 683
% Daily Value *
Total Fat 46g 59%
Saturated Fat 15g 75%
Cholesterol 126mg 42%
Sodium 1073mg 47%
Total Carbohydrate 29g 11%
Total Sugars 6g
Protein 35g
Vitamin C 43.7mg 219%
Calcium 121.2mg 9%
Iron 5.6mg 31%
Potassium 694mg 15%
Fatty acids, total trans 2g
Folate, total 88.7mcg
Vitamin B-12 3.8mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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