Spicy "Jalapeño Popper" Burger with Grilled Bell Pepper Salad

Directions

1. Rinse produce and dry well. Finely dice the jalapeño (seeds removed) and grate the mozzarella into the same bowl with the jalapeño; add the lean ground beef and spices, then mix by hand and shape into two patties.
2. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
3. Quarter, trim, and seed the yellow bell peppers; place them in a separate bowl, drizzle with oil, and add a pinch of salt.
4. Grill the peppers, turning occasionally, until they are charred and fork-tender, about 5 minutes; transfer to a cutting board to cool.
5. In the dressing bowl, whisk together oil, red wine vinegar, Dijon, salt, and pepper until smooth.
6. When peppers are cool enough, roughly chop and add them to the dressing; toss to coat.
7. Separate and rinse the lettuce; reserve one leaf per burger and tear the rest into bite-sized pieces to add to the salad with the peppers.
8. Slice the tomato into rounds.
9. Cook the burger patties on the grill pan, about 5 minutes on the first side, then flip and cook 2–3 minutes more until done; transfer to a clean plate.
10. If desired, toast the buns briefly on the grill pan, cut-side down, for 1–2 minutes.
11. Assemble by spreading ketchup on the bottom bun, adding a patty, then lettuce and tomato; cap with the top bun and serve with the pepper salad on the side.