1 PoundGround beef80 % lean and 20% fat (or lean beef mixed with an egg)
1 ½ cupsassorted peppersCan use jarred peppers or a combination or fresh and jarred, both chopped
1largeonioncoarsely chopped
2-3clovesgarlicminced
4ozmushroomsCanned or fresh
2Tablespoonsolive oil
2Tablespoonsred wine vinegar
1 Teaspoonanchovy pasteOr two anchovies, minced; exclude if you want a plant-based dish
salt & pepper to taste
Instructions
Form ground beef into four small patties (or 3 larger patties). If the beef is lean, mix it together with an egg to help bind it together. Salt the patties and set aside.Chop peppers, onions, mushrooms and olivesHeat olive oil in a large skillet or saute pan over med-high heat.
1 Pound Ground beef, 1 1/2 cups assorted peppers, 1 large onion, 4 oz mushrooms, 2 Tablespoons olive oil
When oil is hot, add the onions to the skillet, lower heat to medium and saute, stirring often, for about 3-4 minutes. Add garlic and cook for 1 minute longer. Then add the peppers and cook with onions for another 3-4 minutes. Add mushrooms and cook for another 3-5 minutes. Vegetables should be getting very soft and translucent. Lower heat but keep warm while cooking the burgers.
2-3 cloves garlic
In another skillet cook the hamburger patties over medium high heat. Once seared, reduce the heat and cook on one side for 3-5 minutes (depending on thickness). Flip burgers and cook on the other side.
1 Pound Ground beef
When burgers are almost done, remove pepper mixture from heat and stir in vinegar and anchovy paste if using. Stir in more olive oil if desired to make the peperonata moist and oily.
2 Tablespoons red wine vinegar, 1 Teaspoon anchovy paste
Season to taste with salt and pepper and add a little more vinegar if needed. Serve over the burgers or other protein. Can also be served over winter squash or grains for a plant-based dish.