Peppers and Onions

the perfect topping for chicago italian beef and chorizo burgers

This recipe for peppers and onions can be used to top off all kinds of sandwiches – beef, pork, chicken – and most definitely Italian beef and chorizo burgers. You can count on these peppers and onions to spruce up any presentation.

cooking information

• Yield: 24 Burger Toppings
• Prep Time: 10 minutes
• Cooking Time: 20 minutes

all ingredients

• 3 Red Peppers
• 3 Yellow Onions
• 6 tablespoons Olive Oil

recipe instruction

1. Prep all of your vegetables:

Peppers

1. Wash all of your peppers before you start cutting.

2. To cut, stand your red pepper up and cut off each side. This way you avoid the seed peppers and the membranes that make the pepper hot.

3. Cut extra seeds or membranes still attached to the pepper and then slice lengthwise into 1/2 inch strips.

Onions

1. Cut the top off the the yellow onion. (Okay, if you are looking at the onion there is one end that has “hairs.” Keep that one on; it will hold the onion together while you are cutting it. Cut the other end off.)

2. Place the onion top side down so that it can stand up without moving and cut it in half (cut so that the part with the “hair” is now divided in two).

3. Peel the top layer off to remove any extra dirt. Do this to both sides.

4. Now put the cut-side down, so the rounded part of the onion is on top, and slice 1/2 inch slices. (They will look like 1/2 circles.) Do this for all of your onions.

2. In a large saute pan, bring the heat to high and add 3 Tbsp of olive oil. The pan is hot enough when the oil is quickly moving around the pan; add the peppers. Reduce the heat to medium and let cook about 10 minutes, or until they are all tender. You will have to stir the peppers occasionally to be sure they do not burn.

3. Put the cooked peppers in a large bowl and set aside. Return the same large saute pan to high heat, and add the remaining oil and onions. Reduce heat to medium and cook for 10 minutes, or until they are golden in color and super tender.

4. Once both of the veggies are cooked, throw them into the saute pan together, mix, and let them simmer on medium-low heat until they are served.

cooking tips

• I would recommend using any type of oil in this recipe versus butter because of the higher smoke points of oil.
• Peppers and onions don’t stay very well in the refrigerator once they have been cooked. Cook only the amount you need for the recipes.
• If you have extra, throw them into your pot of marinara sauce for additional flavor.

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