Sirloin Hoisin Pepper Burgers - Skirt in the Kitchen

~ exclusively Skirt in the Kitchen ~

Chop 1 large onion; sauté in 2 tablespoons hot olive oil. Dice half of a green bell pepper and add to the onion in the skillet when onion has been cooked to a good color of golden-brown.

Dice 1 jalapeno pepper to add with the bell pepper when cooking. But add 1 more tablespoon olive oil before sautéing peppers. Briefly cook in the 2 cloves garlic, smashed and then finely chopped. Soak up 6 tablespoons chopped roasted red peppers in paper towels to eliminate liquid; add to sauté mixture.

Have 2 pounds 98% lean ground Sirloin at room temperature. Salt and pepper, then add ground ancho pepper and fresh thyme. Massage in well, working in seasonings with hands.

Melt in butter, stir together and scrape contents onto meat– work in, again. Continue to work into meat, ingredients, and Hoisin sauce, a little at a time until desired amount of sauce contributes to a moist beef burger that forms easily into patties.

Slice thick yellow onion steaks, broil, drizzled with olive oil, salt, and pepper. Coat both sides of each.

Broil the onion steaks while frying the patties over high heat in 1 tablespoon hot olive oil. Do not shift, just so they get a “good burn” before turning to cook the remaining sides– same rule of thumb for the patties. Fry the patties in minimal oil.