Fire roasted ramiro peppers, provoleta steak burger

This classic steak burger recipe is topped with provoleta cheese, roasted onions, HELLMANN'S Real Mayonnaise and a fire roasted Ramiro pepper giving it a sweet pepper flavour.

For the burger patty:
- Take the beef mince and mix together with the egg and salt.
- Take into 10 even sized balls and press into a ring mould to the desired diameter.
For the fire roasted peppers:
- Lightly oil the peppers and place on a hot charcoal grill, use either a blow torch or gas grill if charcoal is not possible.
- Allow each side to scorch and blacken.
- When fully blackened put the peppers into a stainless steel bowl and cover with cling film.
- Allow them to cool for 30 min.
- Remove the cling film and gently rub the skins off the peppers.
- When all the skins have been removed, take off the stalk and remove the seeds from the inside.
For the roasted onion mayonnaise:
- Place the unpeeled onions onto a hot charcoal grill and allow to blacken all over.
- Remove from the heat and allow to cool.
- Peel off the blackened layer then roughly chop.
- Fold into the HELLMANN'S Real Mayonnaise.
To cook and serve:
- Wash and dry the rocket.
- Grill the burger patty to the desired temperature.
- When the burger is cooked and is resting, grill the bun.
- Place the caramelised onion mayonnaise on the base of the bun and add the rocket on top.
- Place the burger patty on top then add on the provoleta cheese and fire roasted peppers.
- Top with the burger bun lid.