By Chef José Andrés
Ingredients:1 jar José Andrés Roasted Piquillo Peppers¼ cup plus 2 tablespoons José Andrés Cornicabra Extra Virgin Olive Oil, plus more as needed4 cloves José Andrés Purple Garlic, minced1 ½ pounds Ground Beef or Pork8 Mini Hamburger BunsSalt and black pepper, to tasteModern Garlic Aioli or mayonnaise, for garnish
Instructions:In a small bowl, combine the Roasted Piquillo Peppers with ¼ cup of the Olive Oil and set aside.
Mix together the ground meat, Purple Garlic, and 2 tablespoons of the Olive Oil, and season with a pinch each of salt and black pepper. Form the mixture into eight 2-ounce patties.
Preheat a grill to high heat. Grill the patties until their internal temperature reaches 160 degrees, about 5-6 minutes on each side.
Brush the hamburger buns with olive oil and toast on the grill for 1 minute. Spread 1 tablespoon of aioli or mayonnaise onto the bottom half of each toasted bun followed by a burger patty.
Top with the marinated peppers and serve.
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