Categories: Burgers
Ingredients
- 1 lb. cremini mushrooms, halved if large
- 3 tbsp olive oil, divided
- 5 tbsp sherry vinegar, divided
- 2 1/2 tsp smoked paprika, divided
- 2 tsp garlic powder
- 1/8 tsp salt, plus 1/2 tsp, divided
- Pinch of sugar
- 2 cups sliced cucumbers
- 6 tbsp mayo
- 2 tsp tomato paste
- 2 lbs. ground beef
- 8 oz. piquillo or Padron peppers
- 6 oz. thinly sliced Manchego cheese
- 8 brioche buns, split and toasted
- Greens, red onion and tomato, for serving
Directions
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In batches, pulse mushrooms in a food processor, scraping down the sides once or twice, until finely chopped.
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Heat 2 tbsp oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, 5 to 7 minutes. Add 4 tbsp vinegar, 2 tsp paprika and garlic powder. Cook, stirring, for 3 minutes. Scrape into a large bowl and spread into a thin layer. Let cool for 10 minutes.
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Meanwhile, combine the remaining 1 tbsp vinegar, 1/8 tsp salt and sugar in a small bowl. Add cucumbers and toss to combine. Combine mayo, tomato paste and the remaining 1/2 tsp paprika in a small bowl. Set the cucumbers and aioli aside.
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Preheat grill to medium-high.
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Add beef and the remaining 1/2 tsp salt to the mushrooms. Mix well. Form into 8 equal patties. Toss peppers with the remaining 1 tbsp oil in a medium bowl. Transfer to a grill basket.
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Oil the grill rack. Grill the burgers, flipping once, until cooked to your liking, 8 to 10 minutes total. Grill the peppers, stirring occasionally, until browned, 5 to 8 minutes total.
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Top the burgers with cheese and cook until melted, 1 to 2 minutes more. Serve the burgers on buns with greens, onion, tomato, the peppers, cucumbers and aioli.