the appetizer:

Liven up your grill with Burgers by Sally Sampson, with recipes like Caramelized Onion and Chickpea Burgers; Cuban Style Pork Burger; and Chicken Diablo Burgers with Roasted Red Peppers.



Chicken Diablo Burgers
with Roasted Red Peppers

Chicken Diablo Burgers with Roasted Red Peppers

Makes 4 Burgers


Diablo sauce usually refers to a spicy red pepper, garlic, basil and oregano sauce found on pasta and shrimp.

For the Roasted Peppers

  • 3 red bell peppers

For the Burgers

  • 1-1/4 to 1-1/2 pounds ground chicken
         or turkey (1 package)
  • 1/4 cup chopped fresh basil leaves,
         plus extra leaves for serving (optional)
  • 3 garlic cloves, minced
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

To make the roasted peppers: Preheat the broiler. Cut off the top and the bottom of each pepper so that you have a short column-like thing. Then slit the pepper open and discard the seeds. Flatten it out so that it resembles a small piece of paper.

Place the peppers, shiny side up, directly under broiler, as close together as possible, and cook until charred all over. While still hot, remove the peppers and place in a heavy plastic or paper bag, close shut and let sweat for about 10 minutes. Scrape off and discard the burned skin. Set aside to cool. Cut into strips, cover and refrigerate for up to 3 weeks.

To make the burgers: Place the chicken, basil, garlic, red pepper flakes and oregano in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size. Form each into a patty about 1/4 to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.

Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns or a serving platter and serve immediately topped with the roasted peppers and with extra whole basil leaves, if desired.

Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.

  • from:
  • Recipe of the Week: Burgers
    52 Easy Recipes for Year-round Cooking
  • by Sally Sampson
  • Wiley, 2008
  • $16.95; Paperback; 112 pages
  • ISBN-10: 0470169443
  • ISBN-13: 9780470169445
  • Recipe reprinted by permission.

Buy Recipe of the Week: Burgers


Recipe of the Week: Burgers


This page created May 2008

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