Three-Pepper Burgers

Makes 4 burgers

If, like me, you’re happiest when a burger has as much flavor as the condiments you squeeze, spread or layer on it, this one’s for you. The peppers are a mash-up of roasted red bell peppers, Peppadews (sweet, hot or a mix) and jalapeño — and there’s also basil, cilantro (or parsley) and sharp cheddar. The cheese is grated, the other ingredients are finely chopped and they’re all gently kneaded into the beef. You can form the patties and cook them straight away and get a really good burger. But if you make them ahead, you’ll have an even better burger — a few hours or more in the fridge gives the other ingredients time to really flavor the meat.

And just because you’ve added so many good things to the inside of the burger doesn’t mean that you can’t add even more outside. Gather your favorites, lay them on the table and let everyone build their burgers as they like. Hint: Mashing avocado onto your toasted bun and then seasoning it with a squirt of lime juice and some salt is a great way to start dressing your patty.

• For the burgers
• ½ large roasted red bell pepper (store-bought is fine), drained and patted dry
• 6 Peppadew peppers (sweet, hot or mixed), drained and patted dry
• ½ jalapeño, seeded
• ½ cup loosely packed (20 grams) fresh basil leaves
• ⅓ cup loosely packed (13 grams) fresh cilantro or parsley leaves
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground pepper
• ¾ cup (85 grams) grated sharp cheddar
• 1 pound (454 grams) ground beef
• 4 soft buns, toasted or not
• For the fixings — any or all
• Avocado slices
• Tomato slices
• Red or Vidalia onion slices
• Pickle slices (sweet, hot or both)
• Lime wedges
• Arugula or lettuce
• Mayonnaise
• Hot sauce
• Ketchup

Working Ahead

You’ll need to get the patties prepped at least 30 minutes ahead. You can keep them wrapped airtight in the refrigerator for up to 1 day or in the freezer for up to 2 months.

Finely chop the roasted bell pepper, Peppadews, jalapeño, basil and cilantro or parsley. Transfer to a large bowl, season with the salt and pepper and add the cheddar and beef. Work everything together with your hands until blended but don’t overdo it — you want to lightly mix, not knead, the ingredients. Shape into 4 patties, cover and refrigerate for at least 30 minutes. (The burgers can be refrigerated for up to 1 day. If they have been in the refrigerator long enough to chill through, bring them to cool room temperature before cooking.)

You can cook the burgers on a grill pan or in a heavy skillet; coat either one lightly with cooking spray. Place the pan over high heat, and when it’s hot, slip in the burgers. Cook for 4 minutes without moving them — you want to get them nicely charred. Carefully flip them over and cook for another 3 to 4 minutes for medium-rare — make a small cut in one to check the cooking; cook longer if you want the burgers more well done.

Serve the burgers on the buns with the fixings.