Burgers With Manchego and Roasted Peppers

Photo by Tom Schierlitz
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 749 calories
    • Calories 331 calories from fat
    • Fat 37 g
    • Sat Fat 15 g
    • Cholesterol 117 mg
    • Sodium 1,226 mg
    • Protein 43 g
    • Carbohydrate 58 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 6 mg
    • Calcium 431 mg


  1. Check 1 1/4pounds ground chuck (85 percent lean or less)
  2. Check kosher salt and black pepper
  3. Check 2tablespoons olive oil, plus more for the grill
  4. Check 4ounces manchego, sliced
  5. Check 1 loaf Italian bread
  6. Check 1 garlic clove, halved
  7. Check 2cups watercress (1/2 bunch)
  8. Check 3/4cups sliced roasted red peppers


  1. Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
  2. Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more, topping the burgers with the manchego during the last 3 minutes of cooking.
  3. Meanwhile, split the bread lengthwise and brush the cut sides with the oil; grill until toasted, 1 to 2 minutes. Rub the cut sides of the bread with the garlic. Cut the bread into quarters and form sandwiches with the watercress, burgers, and red peppers.