Skip to main content

Pan-Fry

Steak Bomb Burgers
Ingredients
Making an indent in the center of each patty keeps it from swelling up while cooking.
2 Tbsp. vegetable oil
1 green bell pepper, seeded and sliced into 1/4"-thick strips
1 small yellow onion, sliced into 1/4"-thick strips
2 cups sliced baby bella mushrooms
Salt and pepper
1 garlic clove, minced
1 1/2 lb. 85% to 90% lean ground beef
4 slices provolone or mozzarella cheese
4 hamburger buns or bulkie rolls, toasted
1/4 cup sliced hot pickled cherry peppers (optional)
+ Add to Shopping List
Steak Bomb Burgers

Steak Bomb Burgers

Steak Bomb Burgers
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
directions
1. Heat oil in a large nonstick skillet over medium-high until shimmering. Add bell pepper, onion, and mushrooms and season with salt and pepper to taste. Cook, stirring occasionally, until browned, about 7 minutes. Stir in garlic and cook 30 seconds, then remove from heat and cover to keep warm.
2. Divide beef into four portions, then flatten into 3/4"-thick patties. Make a 1/2"-deep indent in center of each patty with your fingertip.
3. Heat grill to high, then clean and oil grates. Season patties generously with salt and pepper, then place on grill. Cook, uncovered, until well browned, 3 to 4 minutes. Flip and top with cheese, then cover and cook to desired doneness, about 3 more minutes for medium.
4. Divide patties among bun bottoms and spoon bell pepper mixture over top, followed by cherry peppers (if using). Top with bun tops and serve.
Hannaford fresh Magazine, July-August 2022
 
 
 
 
 
 
 
 
 
 
loading