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Burgers with Tangled Pepper and Onion Relish

From Peter Hoffman, chef and owner of Savoy in New York City. La Cense Beef® is a new natural, grass-fed and grass-finished beef produced from select Black Angus cattle raised on the La Cense® Ranch in Dillon, Montana.

6 La Cense Beef® Steak Burger Patties

Burgers are a simple item to grill, but a few points of care are important.

1. Season the meat with salt and pepper 30 minutes before putting on the grill. This allows some time for the salt to penetrate into the patty.

2. Make sure your grill is hot. No more than a count of three of holding your hand 4”-5”over the heat.

3. And don’t play with your food by pressing and patting the burgers with a spatula. This squeezes the delicious fat out and does not hasten the cooking time. Spatulas are for flipping- nothing else.


  • 2 red peppers
  • 1 poblano pepper
  • 1 large yellow onion peeled and cut in 1/2” thick slices
  • 1 T. balsamic vinegar
  • 1/2 t. salt
  • 2 T. of fresh basil
  • Fresh ground black pepper
  • 1/4 cup of extra virgin olive oil


For the relish, you can grill the peppers and the onions on a very hot fire before grilling the burgers. The basil adds a sweet and very fresh flavor to the relish, but you can use 1/2 t. of dried oregano if you can’t find basil or if it’s out of season. Peppers are easy to roast and the blend of char and sweetness is irresistible.

Place the peppers on the hot fire and watch them char to blistered and mostly black. Rotate to get all the sides charred. The poblano will blister faster and has a thinner skin, so be careful not to overcook it.

Tongs are the tool of choice for handling the peppers. Remove to a board and allow to cool a bit.

Peel the peppers removing the skin. Little bits of char remaining are fine. They add to the flavor. Open the peppers and seed them, also removing the stem. Cut in strips. Place in a bowl.

Meanwhile brush the onion slices with a bit of olive oil and place on the grill allowing them to get a thick browning before flipping. If they start to break up on the gill, fear not. They will all get tossed in the relish and don’t have to hang together. Toss in the bowl with the peppers.

Add the oil, vinegar and salt and then toss in the roughly chopped basil. Taste for final seasoning and place in a bowl to serve. Sprinkle with a bit more basil to garnish.

Slip a tangle of the relish between burger and bun and enjoy the dripping deliciousness of outdoor cooking!

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