Tri-Beef & Roasted Pepper Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

The inspiration in all my recipes is my fiancee Lenusik.



2/3 pound beef short ribs

2/3 pound beef brisket

2/3 pound beef sirloin

3 medium fresh hatch chile peppers

1 small sweet onion, finely chopped

1 garlic clove, finely chopped

1/2 cup extra sharp cheddar cheese, crumbled(aged at least 3 years)

1 teaspoon salt

1 teaspoon fresh ground black pepper


1/2 cup Daisy Pure & Natural sour cream

1 tablespoon fresh dill

2 teaspoons horseradish

1 teaspoon fresh cracked pepper


12 slices thick cut bacon

1 large heirloom tomato (sliced into 6 slices)

1 to 1 1/2 cup arugula

The Bun:

6 hamburger buns

1 stick sweet cream butter, melted


Using a meat grinder, grind together short ribs, brisket and sirloin.

Preheat grill to high heat and oil grill rack with vegetable oil

In a small bowl, combine sour cream, fresh dill, horseradish and fresh cracked pepper. Set aside.

Rinse off peppers and dry with paper towel. Place peppers on grill rack close to flame and close the lid. Place bacon on sheet of aluminum foil on grill. Cook bacon, turning one time and remove from grill just before crispy. Drain grease and set bacon aside. Every 1 to 2 minutes check peppers. As skin turns black, turn peppers until entire pepper is completely black. Depending on size of peppers, this will take around 10 to 15 minutes. After peppers are blackened, remove from grill. Reduce grill heat to medium-high heat. Place peppers in a brown paper bag.Close bag and allow to sit for 10 to 20 minutes. Remove peppers from bag and pull out stems. Place on cutting board and slice in half length wise. Remove seeds and lay pepper halves, skin side up. While holding peppers, peel the blackened skins off. Skins should slide off easily. Finely chop peppers.

In large bowl, combine fresh ground beef, chopped onions, chopped roasted peppers, chopped garlic, crumbled cheddar cheese, salt and pepper. Mix thoroughly and form into 6 patties, about 1/2″ thick.

In small grill safe sauce pan or skillet, melt butter on indirect heat of grill.

Place hamburger patties on grill and cook for 8-10 minutes or until medium, turning one time. While hamburger patties are cooking, apply melted butter, using a grill brush, to flat side of buns. Place buns on grill and toast for 1-2 minutes. (Be careful not to burn buns)

Remove burgers and buns from grill. Place burgers on bottom bun and top with 1 tomato slice, 2 strips of bacon and arugula. Using a butter knife apply sour cream/horseradish sauce to top bun and place on top of burger.