buttered pepper burger

Apparently it’s National Burger Day. But I also came across organizations that claim this holiday isn’t until September. Either way, the grill is hot and the burgers are ready. 

A few notes about this delicious concoctions before diving into the recipe. 

First of all, absolutely sauté the yellow peppers in butter. This is a burger. Go all out. The steady sauté of the peppers in salty butter release their sweetness and create the most silky texture. 

Secondly, this burger is made with 1:1 part ground turkey and ground pork. Both are very lean, which means – when you’re grilling this up – it’s easy for the meat to dry out. It’s helpful to add in a bit of the grease from the cooked bacon to give the patties more fat. Remember, this is a burger… go all out!

Lastly, DO NOT underestimate the power of top notch fixin’s. A juicy tomato, a crunchy onion – these are the things you never want to skimp on. Same goes for the buns. Everyone loves hearty, fresh, plump buns… for their burger.  

This is a burger! GO ALL OUT!


makes 6 burgers


1 lb ground turkey

1 lb ground pork

1 small yellow onion, chopped

1 egg

1 c bacon, cooked + crumbled

1/2 c fresh cilantro, roughly chopped

1 Tbl lime zest

1/2 lime, juiced

salt, pepper, red pepper flakes to taste



1 yellow pepper, cleaned + julienne

1/4 c butter

1 large ripe tomato

1 medium red onion

1 jalapeño pepper

boston lettuce

shredded cheddar jack cheese


sweet paprika

6 pretzel rolls


Prep and heat the grill. 

In a big bowl combine meat, chopped onion, egg, bacon (don’t forget a little of the grease!) cilantro, lime zest, lime juice, salt, pepper, and red pepper flakes. Mix with your hands until all ingredients are fully incorporated. 

Form mixture into a ball and evenly divide into 6 portions. Shape into thick patties. 

Place a cast iron on the grill and slowly melt butter. Once melted, add the yellow pepper. Also, add the patties.

As the burgers and peppers are cooking, prepare the fixins. Thickly slice tomato, onion, and jalapeño. 

Check the burgers, but handle as little as possible. The more the burgers are moved or flipped, the more easily they loose their juices. Once the burgers have crisped up and lightly cooked at least halfway through, flip. Top with cheese and allow to finish cooking. 

Keep an eye on the buttered peppers and sauté until the edges are deeply golden.

Assemble: bottom burger bun, mayonnaise, sprinkle of sweet paprika, lettuce, tomato, burger, buttered peppers, sliced jalapeños, red onion, and bit more mayonnaise on the top bun. Secure burger with a knife. Add a pickle for garnish.