Grass Fed Burgers with Tangled Pepper and Onion Relish

Grass Fed Burgers with Tangled Pepper and Onion Relish

Peter Hoffman


  • 2 red peppers
  • 1 poblano pepper
  • 1 large yellow onion
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 2 tbsp fresh basil
  • Fresh ground black pepper
  • 1/4 cup extra virgin olive oil
  • 6 La Cense Steakburger Patties


Season burgers with salt and pepper 30 minutes before grilling. Make sure your grill is hot. You shouldn't be able to hold your hand 4”-5” over the heat for more than a count of 5 seconds. Place peppers on grill and char until blistered and mostly black. Rotate to get all the sides charred. The poblano will blister faster, so be careful not to overcook it. Remove peppers with tongs and allow to cool. Peel peppers, removing the skin. Little bits of char remaining are fine. Open peppers and seed them, also removing the stem. Cut in strips. Place in a bowl. Peel and cut onion in 1/2"-thick slices. Brush with a bit of olive oil and place on grill. Allow them to get a thick browning before flipping and repeating on other side. Toss into the bowl with peppers. Add oil, vinegar and salt, and then toss in roughly chopped basil. Salt and pepper to taste. Place in serving bowl and garnish with basil. Grill burgers and serve with relish.

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