The most important thing I've learned about burgers is...it's all in the prep! Seriously, the best burgers start with good, quality ground beef. If you start with quality, ground beef, the only thing you need to add is a little salt and pepper, and maybe a brush of olive oil. The next, most important thing is...don't overpack them. They should be loosely packed, just so they hold together. And be sure to use a meat thermometer to make sure you don't overcook! And fresh, sliced or grilled veggies on top... mmm...that's all you need.
Red Bell Peppers(sliced in 4 slabs from each pepper)
1 lb Good Quality Ground Beef (makes 2 half pound burgers)
Salt and Pepper
Thinly Sliced Red Onion
Heat grill to high heat.
Place the Red Peppers on high heat to char. Remove when charred (about 5 minutes) and remove black skins. Set in warm part of grill to keep warm.
Form about 1 lb of good, quality ground beef into two large patties, loosely formed, just so they hold together. (More if you want more burgers). Brush with olive oil, and sprinkle salt and pepper on each burger. Place the burgers on high heat for about 5 minutes, or until they are not sticking to the grill. If they stick, let them sit for a few more minutes before you try to flip them. Flip to indirect heat.
Using a meat thermometer, cook the burgers until they reach an internal temp of 130 to 135 degrees F (about 15 minutes depending on the heat of your grill). Place a slice of Provolone cheese on each burger and continue cooking until cheese is melted over the sides of the burger.
Remove to serving plates, and top with a little mayonnaise, sliced tomato, sliced red onion, avocado, and grilled red bell pepper. A little salt and pepper will kick it up as well.
My husband puts a little ketchup on his as well, to each their own....
Ready to serve!