Perfect little planked burgers topped with provolone cheese, roasted red peppers and caramelized onions. These burgers are so incredibly tasty but seriously easy to make. They would be perfect for game day!
Hey grilling peeps. I am so sorry for my absence lately. Between internet issues and being sick I’ve had a hard time keeping up with life. I did promise you burger week so I’m going to follow through with that and hit you with those burgers over the next few days.
I’m having some eye sight issues as well, so some of the burgers had to be remade and photographed again. Hopefully my optometrist can get to the bottom of it. Makes taking pictures a bit difficult. Luckily it doesn’t affect my ability to eat. *grins*
I am completely addicted to roasted red peppers right now. You can hop over to my other site to see a meatless version of a Roasted Red Pepper Pasta. Then I took that recipe and turned it into a Roasted Red Pepper and Italian Sausage Pasta. There’s just something about roasted red peppers that makes me happy. So I had to do a burger with them. Okay so maybe a couple of burgers with them.
This recipe is a riff on Bobby Flay’s Philly Burger. When I think of killer burgers I always think of Bobby Flay, as well as Michael Symon. Those two boys know how to do them up right. I took Bobby’s recipe and changed it up a bit. I did these sliders on a plank to help control the heat because they are such tiny burgers. I wanted to make sure they stayed moist and I also wanted to pile mounds of other things on top of them. Using a plank ensures those roasted red peppers and onions don’t end up on the bottom of my grill. I can scoop up the ones that fall off and pop them back on the sliders. Yes, I’m an evil genius.
Places to stalk Kiss my Smoke!
- 2 tablespoons butter
- 1 sweet onion, sliced thinly
- 1 pound of ground beef
- Salt and pepper to taste
- 12 thin slices of Provolone cheese
- ½ cup of roasted red peppers, chopped
- Caramelized onions, cooked in advance
- Slider buns
- Soak your plank for at least an hour, but 2 hours is better for this recipe. Soak in water seasoned with a touch of salt.
- I do mine right on the grill. Preheat the grill to medium high heat. Take a cast iron skillet and spray it generously with non stick spray. Add butter. Let it start to sizzle a bit. Then add the onions.
- Cook them for about 10 to 15 minutes, you to keep a close eye on them, and stir them about as needed. You want them to start to turn a nice amber colour. Once they're done take them off the heat carefully and set aside till you need them. Careful when handling a cast iron pan that's hot. We want the onions to sizzle, not your hands!
- Shape your sliders so they are just slightly bigger than your slider buns. Press your thumb into the middle of the burger just enough to indent it slightly.
- Sprinkle with salt and pepper.
- Pop your plank on the grill for a few minutes. It's going to get a big of a curl to it. So don't put the food on it yet. Once it gets a slight bend carefully turn it over with tongs. Now you can add your burgers to the plank.
- Pop the top of the grill down and allow them to cook for about 7 to 10 minutes for medium well.
- Lift the lid, turn the burgers over with tongs, and put the lid back down for about 4 to 7 minutes.
- Lift the lid and add the cheese. I used one slice of cheese per burger. I'm nuts for cheesy burgers.
- Pop the lid down and allow them to cook just till the cheese melts, about 2 minutes.
- Top with roasted red peppers and caramelized onions.
- Carefully remove the burgers from the plank.
- Slide on the toasted buns.
- Serve with a big old cheesy smile!
- Spread a little butter on the inside of the buns. Pop them on a hot grill, butter side down, and allow them to cook briefly, about 1 to 2 minutes. You just want them slightly brown.
We like our burgers with no pink so adjust the time depending on how you like your burgers. Also remember using the plank means the burgers will take a tad longer to cook than placing them right on the grill grate. You can use a meat thermometer if you're unsure how to time them perfectly.
Planks are amazing for foods you want to pile things on top of. You won’t lose all those ingredients down the grill grates. You need to prep your plank before grilling so this is a recipe that requires some planning. You need to soak your plank in water for a couple of hours before cooking. I use a rimmed cookie sheet to soak mine. They are long enough to fit the length of the plank. Place a cookie sheet on your counter near your sink. Place the plank inside. Fill a measuring cup with water and pour that inside the cookie sheet until it’s 3/4 of the way full. I usually take a glass and fill that with water then place that in the middle of the plank so it stays submerged. Let it soak for a couple of hours.
When placing a plank on a grill it’s going to warp. So don’t put the food on it before placing it on the grill. Set the plank on the grill and allow it to warp a bit, then flip that bad boy over. Now it will hold your food without any food sliding off. Perfection!
Hope you enjoyed today’s tip!
What’s your favourite kind of burger?
I love any beef burger. I love when they are smothered in barbecue sauce, onions, peppers and cheese.
Thank you for spending some time with me today!
I hope you love this burger as much as we do. It’s a great slider recipe topped with tons of yummy goodness.
Now be confident and get your grill on!