Three Little Peppers Burger Recipe

Heat a small saucepan over medium heat and add 1 tsp olive oil. Add finely chopped shallot and cook 1–2 minutes until softened.

Add minced garlic and cook 30 seconds until fragrant, stirring so it doesn’t brown.

Add diced red bell pepper, diced roasted Fresno/sweet pepper, and diced jalapeño. Cook, stirring occasionally, 4–5 minutes until peppers begin to soften.

Stir in granulated sugar, apple cider vinegar, water, lemon juice, and 1/2 tsp kosher salt. Bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, 12–15 minutes until mixture thickens to a jammy consistency. If you prefer a smoother jam, mash slightly with a spoon or pulse briefly with an immersion blender off heat.

Taste and adjust seasoning (add a pinch more salt or a teaspoon more vinegar or sugar if needed). Remove from heat and let cool to room temperature. This yields enough for 2 burgers and can be refrigerated in a sealed jar for up to 2 weeks.

Divide ground Angus beef into two equal portions (about 10 oz each). Gently form into patties about 3/4-inch thick and slightly wider than the buns. Avoid overworking the meat.

Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season both sides of each patty with kosher salt (about 1/2 tsp per side) and freshly ground black pepper. Lightly brush or rub 1 tbsp Worcestershire sauce over each patty (split between both).

Heat a cast-iron skillet or grill over medium-high heat and add 2 tsp neutral oil to the pan (or brush oil on grill grates). When shimmering, add the patties and cook undisturbed 3–4 minutes for medium-rare to medium (adjust time for thickness and desired doneness).

Flip the patties and cook an additional 3–4 minutes. During the last minute of cooking, crumble or slice goat cheese and place on top of each patty to gently melt.

Remove patties to a plate and tent loosely with foil to rest 3–5 minutes.

Split the brioche buns and lightly butter the cut sides with softened unsalted butter.

Toast the buns, cut-side down, in a hot skillet or on the grill for 1–2 minutes until golden and crisp.

Spread about 1–1.5 tbsp of the cooled three pepper jam on the bottom bun.

Place the rested patty with melted goat cheese on top of the jam.

Top the patty with a small handful (about 1/2 cup) of arugula, a tomato slice, and a few rings of thinly sliced red onion.

Crown with the top bun and press gently. Serve immediately.