Rating: 3 stars
25 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 1
  • 25 Ratings
Kristen Evans Dittami

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Credit: Tom Schierlitz

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

749 calories; fat 37g; saturated fat 15g; cholesterol 117mg; sodium 1226mg; protein 43g; carbohydrates 58g; sugars 2g; fiber 3g; iron 6mg; calcium 431mg.
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