Burgers With Manchego and Roasted Peppers

Burgers With Manchego and Roasted Peppers
Tom Schierlitz
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

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

Directions

  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.
Kristen Evans Dittami
May 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 331
  • 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
What does this mean? See Nutrition 101.