1 jar José Andrés Roasted Piquillo Peppers
¼ cup plus 2 tablespoons José Andrés Cornicabra Extra Virgin Olive Oil, plus more as needed
4 cloves José Andrés Purple Garlic, minced
1 ½ pounds Ground Beef or Pork
8 Mini Hamburger Buns
Salt and black pepper, to taste
Modern Garlic Aioli or mayonnaise, for garnish
In a small bowl, combine the Roasted Piquillo Peppers with ¼ cup of the Olive Oil and set aside.
Mix together the ground meat, Purple Garlic, and 2 tablespoons of the Olive Oil, and season with a pinch each of salt and black pepper. Form the mixture into eight 2-ounce patties.
Preheat a grill to high heat. Grill the patties until their internal temperature reaches 160 degrees, about 5-6 minutes on each side.
Brush the hamburger buns with olive oil and toast on the grill for 1 minute. Spread 1 tablespoon of aioli or mayonnaise onto the bottom half of each toasted bun followed by a burger patty.
Top with the marinated peppers and serve.