Grass-fed Beef Hamburger Served with Red Peppers & Pine Nuts
	Serves 4 Prep time: 20 minutes Total time: 30 minutes

Presented by Matthew Weingarten

Shopping List

• 2 shallots
• 1 ½ inch piece of peeled ginger
• 2 pounds (4 large) red bell peppers
• 1 bunch flat-leaf (Italian) parsley
• 1 head lettuce
• 1/4 cup pine nuts
• ½ cup feta cheese
• ¼ tsp ground star anise
• 1 lb fresh ground beef, preferably grass-fed
• 4 delicious hamburger buns

Pantry Items

• Black pepper, freshly ground
• Extra-virgin olive oil
• Sea salt or kosher salt

Tools

• Bread knife
• Chef’s knife
• Measuring cups and spoons
• Metal skewers
• Mixing bowls
• Paring knife
• Roasting rack
• Salad spinner
• Sheet pan
• Spatula
• Tongs
• Wooden spoons

Suggestions

• Wine:  Brooklyn Lager with this one!
• Dessert:  Ice Cream Sandwiches

Game Plan:

• When you walk in the door
  • Preheat the gas grill or broiler or build a fire in your grill
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
• Prep
  • Peel the shallots and put them on a metal skewer.
  • Peel the ginger and put it on the same skewer, close to the shallots.
  • Set the skewer on the grill or, if you don’t have a grill set it over the flame of a gas burner or right up under the broiler (put it on aluminum foil first if using the broiler). Grill it until the shallot and the ginger are charred, and soft, turning them occasionally so they brown evenly. This will take 5-10 minutes. They’ll be black on the outside and soft on the inside.
  • Put the peppers on the grill or over the gas flame (or under the broiler, on aluminum foil), turning them so they char evenly. This will take about 10 minutes.
  • Place the feta into a small bowl and drizzle with 1 olive oil. Mix the oil into the feta gently, crumbling the feta as you mix, but not mashing it. Set it aside.
  • Rinse and pat dry the parsley. Pluck 1 cup leaves.
  • Separate the leaves from the head of lettuce Rinse and spin dry. Put the lettuce in a large bowl, for the table.
  • Put the ground beef into a medium-sized bowl. Season with salt and pepper (generous), and mix in with your hands.
  • Get someone to set the table. Pop open a beer.
• Start Cooking
  • When the shallot and the ginger are thoroughly soft and charred, remove them from the grill, and take them from the skewer. Mince and fold them into the meat, along with 1/4 tsp. ground star anise, until they’re thoroughly combined. (If you used the broiler, remember to turn it off).
  • Form the beef into four patties and place them on the grill or under the broiler (put them on a sheet pan first).. Cook until they are to your liking (rare to medium is tastiest). This won’t take long – 8-10 minutes total most likely.
  • While the burgers are cooking, remove the skin, pith, and seeds from the peppers. Cut them into 1/4 inch strips. Put in a bowl, drizzle with 1 tbsp. olive oil, and toss.
  • Flip the burgers.
  • Mince the parsley, add it to the peppers, and toss, toss, toss. Season with salt and pepper and toss.
  • If you like your hamburger buns toasted, put them, cut side down, on the grill (or cut side up under the broiler) and toast them until they are golden.
  • Crumble the feta on top of the peppers, sprinkle with the nuts, and take the salad to the table.
  • When the buns are toasted put the bottom halves on each of four plates. When the patties are cooked to your liking, place one on each of the buns. Top with the other half of the bun. Garnish each plate with a sprig of parsley and take to the table. Dinner is ready! Don’t forget the beer!

Wow that was fast, let’s eat!

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