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Burgers With Manchego and Roasted Peppers

Burgers With Manchego and Roasted Peppers
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2011

Nutritional Information

  • Per Serving
  • Calories 749Calories From Fat 331
  • Fat 37g
  • Sat Fat 15g
  • Cholesterol 117mg
  • Sodium 1,226mg
  • Protein 43g
  • Carbohydrate 58g
  • Sugar 2g
  • Fiber 3g
  • Iron 6mg
  • Calcium 431mg
What does this mean? See Nutrition 101 .

Quick Tip

Turkey Burgers With Grated Zucchini and Carrot
These burgers are also delicious made with ground turkey. Cook until an instant-read thermometer inserted in the center registers 160° F, 6 to 8 minutes per side.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.