Name: Italian Club Burger
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: Burgers; 4 ground beef burger patties; 1 tsp black pepper; 1 tsp sea salt; 8-10 slices goat milk or cow cheddar; 2 red bell peppers, sliced; 3 Tbsp balsamic vinegar; 2 Tbsp olive oil; 1 tsp dried oregano; ½ tsp black pepper; 1 tsp sea salt; 15 peperoni slices; ½ cup red onion, sliced; 1 large tomato, sliced; 1 avocado, sliced; 4 romaine lettuce leaves; 4 Canyon Bakehouse GF hamburger buns (optional)

Ingredients

Scale

Burgers
4 ground beef burger patties
1 tsp black pepper
1 tsp sea salt
8–10 slices goat milk or cow cheddar

Balsamic Roasted Peppers

2 red bell peppers, sliced
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1 tsp dried oregano
½ tsp black pepper
1 tsp sea salt

Burger Toppings

15 peperoni slices
½ cup red onion, sliced
1 large tomato, sliced
1 avocado, sliced
4 romaine lettuce leaves
4 Canyon Bakehouse GF hamburger buns (optional)

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Instructions

Toss the sliced peppers with balsamic, oil, oregano and black pepper and roast for 25-30 minutes or until peppers are softened. Pour into a bowl with the extra liquid and toss with 1 teaspoon of salt and set aside.
Preheat grill to 450 and sprinkle the burger patties with the salt and pepper. Grill for about 3 minutes and then flip over and grill for another two minutes and then add the cheese slices and cook for another minute or two or until cheese is melted. Remove from grill and let sit for 1-2 minutes.
Top the burger with 4-5 peperoni slices, red onion, tomato, avocado, lettuce and the balsamic red peppers and enjoy immediately.

Nutrition

Serving Size: 4