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Preheat oven to 425°F. Cut peppers in half lengthwise; remove stems, seeds and membranes. Place pepper halves, cut-sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until charred and very tender. Bring the foil up around the peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off the skins in strips and discard. Chop roasted peppers.
In a large bowl, combine egg, breadcrumbs, carrot, water, oregano, garlic, salt, black pepper and the chopped roasted peppers. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.
Grill patties on the rack of an uncovered charcoal grill directly over medium coals for 14 to 18 minutes or until done (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.) Serve burgers on rolls with tomato and, if desired, guacamole.