Ingredients
Scale
For the peppers and onions:
- 2 tablespoons vegetable oil
- 1 large green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- Salt and pepper to taste
For the burgers:
- 1 pound ground beef (80/20 blend)
- Salt and pepper
- 4 hamburger buns, toasted
- 8 slices provolone cheese
- 2 tablespoons butter (for toasting buns)
Instructions
- Heat a large skillet or griddle over medium-high heat. Add the vegetable oil, then toss in the sliced peppers and onions. Season with salt and pepper and cook, stirring occasionally, until they’re soft and caramelized, about 8-10 minutes. Transfer to a bowl and set aside.
- Divide the ground beef into 4 equal portions (about 4 ounces each). Roll each portion into a loose ball—don’t pack them tight. Season generously with salt and pepper on both sides.
- Crank the heat to high and let your skillet get screaming hot. Place a beef ball on the skillet and immediately smash it flat with a sturdy spatula, pressing down hard for about 10 seconds. You want it thin—about 1/4 inch thick.
- Let the patty cook undisturbed for about 2 minutes until the edges are deeply browned and crispy. Flip, then immediately top with 2 slices of provolone. Cook for another 1-2 minutes until the cheese melts and the second side gets a good crust.
- While the patties cook, butter the buns and toast them cut-side down on the skillet or in a separate pan until golden.
- Assemble your burgers: bottom bun, cheesy patty, generous pile of peppers and onions, top bun. Press down gently so everything melds together.
- Serve immediately with napkins—you’ll need them.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
