Mini Burgers with Roasted Red Pepper Relish

These juicy little burgers get a double dose of roasted red pepper flavor: The chunky spicysweet relish that’s spooned on top is also mixed into the meat. To serve as a party snack, double the recipe.

• 6 Tbs. sherry vinegar
• 3 Tbs. granulated sugar
• 1 Tbs. extra-virgin olive oil; more as needed 
• 1 large shallot, finely chopped (about 3/4 cup)  
• 1 serrano chile, seeded and minced
• Kosher salt
• 1-1/2 cups small-diced roasted red peppers, patted dry (2 to 3 peppers) 
• 1-1/2 tsp. chopped fresh thyme 
• Freshly ground black pepper  
• 1 lb. ground beef (85% lean) 
• 9 small soft dinner rolls or mini burger rolls, split 

Mix the sherry vinegar and sugar in a small bowl until the sugar is dissolved. 

Heat the oil in a 1-quart saucepan over medium heat. Add the shallot, serrano, and a pinch of salt and cook, stirring occasionally, until the shallot is tender and translucent, 3 to 4 minutes. Add the roasted red peppers and cook for 1 minute. Add the vinegar mixture and simmer until the liquid is mostly evaporated, 7 to 9 minutes. Stir in the thyme, season to taste with salt and pepper, and let cool to room temperature. 

Position a rack 6 inches from the broiler element and heat the broiler on high.

Put the ground beef in a mixing bowl and add 1/2 cup of the relish, 1 tsp. salt, and 1/2 tsp. pepper. Mix gently and briefly to avoid overworking the meat. Shape the beef into nine 1/2-inch-thick patties.

Lightly oil a broiler pan. Arrange the burgers on the pan and broil until lightly browned, 2 to 3 minutes. Flip the burgers and broil until lightly browned and cooked to medium doneness (140°F), about 2 minutes. 

Serve the burgers in the rolls, topped with the remaining relish.