Half pound of ground meat ( I used organic lean)
Tbsp of tomato ketchup or puree ( used 1 each of puree and chili pepper puree)
Half a grated onion
A squeeze of hot sauce like sriracha of tabasco
Tbsp of mustard any type (I used a homemade whole grain)
salt and pepper
Mix all the items beside the meat, then add meat and mix using your hands until the mixture comes together. Then place a piece of cling film on a work surface, make two patties, put them on the cling film and then place another piece on top, take a chopping board or something flat and gently push down on both burger to even them out. Then put them in the fridge to firm up while you light the barbecue.
The stuffed pepper is simple, First, soak a bunch of cocktail sticks in water. Then make a cut towards the top of the pepper making sure not to cut all the way through, then cut from the middle of the top cut down the length of the pepper and gently prize open the pepper and scoop out the seeds using a small knife or your thumb. Stuff with any cheese you like and then wrap in bacon or prosciutto. Secure using the cocktail sticks. Start cooking the peppers a good 20 minutes before placing the burgers on as they take quite a bit more time to cook.