Beef Burger with Balsamic BBQ Sauce, Portobello Mushrooms & Peppers

Directions

1. Make the BBQ sauce by whisking ketchup, vinegar, sugar, Worcestershire, Dijon, and spices in a small saucepan; set over medium heat.
2. Bring the sauce to a simmer and cook until thickened, about 8–10 minutes, then remove from the heat.
3. Prepare the vegetables by washing and slicing bell peppers and red onion; toss with a bit of oil and seasoning in a bowl.
4. Slice the portobello mushrooms into thick pieces and add to the bowl with the peppers and onion. Toss to coat.
5. Preheat a grill pan or skillet over medium-high heat.
6. Cook until the vegetables are tender and lightly charred, about 8–10 minutes, then transfer to a plate and tent loosely with foil.
7. In a separate bowl, finely chop the sun-dried tomatoes and capers, then mix them with the ground beef and spices until evenly combined.
8. Shape the beef mixture into two patties and place on a plate.
9. Return the pan to medium-high heat, brush with oil, and sear the patties for 5 minutes per side or until cooked through; transfer to the plate with the veggies.
10. Toast buns if desired, then assemble by layering a patty on each bottom bun, adding BBQ sauce and a portion of the grilled vegetables before closing with the top bun.