Pickled pepper cheeseburgers

2. Cover and refrigerate.

BURGERS

1/2 red onion, coarsely chopped 2 tablespoons red wine vinegar 1 pound ground beef Olive oil (for brushing) Salt and pepper, to taste 4 ciabatta rolls, halved and toasted 4 ounces pepper Jack cheese, thinly sliced 3/4 cup preserved sweet red peppers (from a jar) Large handful baby spinach leaves, stemmed (for serving)

1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.

2. In a bowl, combine the onion and vinegar.

3. Shape the beef into 4 patties. Brush them on both sides with oil and sprinkle with salt and pepper. Grill the burgers for 8 minutes, turning once, for medium-rare beef. Grill 3 minutes longer for well done meat.

4. Spread both sides of the rolls with aioli. Set the bottoms on a platter and top each with a burger. Add cheese (it will melt from the heat of the meat), sweet peppers, onions, and spinach. Cover with the top rolls.

Allison Boomer