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These dressed-up burgers will be a hit at any patio party! The Pickled Roasted Peppers are also great to serve on sandwiches or tossed in a salad.

Makes 6 half-pound burgers

Pickled Roasted Peppers
1 each SUNSET® Red, Yellow and Green Sweet Bell Peppers
1 Tbsp olive oil
3 Tbsp red wine vinegar
2 Tbsp sugar
3/4 tsp salt
1/2 tsp red chile flakes

Burgers
3 lb. lean ground chuck (beef)
Salt and pepper
6 slices aged white cheddar cheese

1/2 cup high-quality mayonnaise
1 tablespoon creamed horseradish
2 teaspoons grainy mustard

Thick-sliced, SUNSET® tomatoes
Fresh arugula or lettuce
6 hamburger buns or ciabatta buns, split

Preheat oven to 450 degrees F.

To make the peppers: Cut peppers in half and remove stem and seeds. Cut peppers into 1 1/2-inch pieces, put in a bowl and drizzle with olive oil. Transfer peppers to a baking sheet and roast for about 18-20 minutes until lightly browned and softened.

In a large bowl, whisk together the vinegar, sugar, salt and chile flakes. Then toss in the peppers to coat well. If serving right away, keep at room temperature; or refrigerate for later use.

To make the burgers: Shape beef into 6 equal patties, about 5 inches in diameter. Season well. Grill patties over a hot grill turning when first side is browned. Cook to desired doneness, about 4 minutes per side depending on your heat. Top with cheese.

While burgers are grilling, mix together the mayonnaise, horseradish and mustard; set aside.

Split buns and toast lightly. Place burgers on buns, spread with horseradish mixture, and serve with tomato slices and arugula or lettuce leaves. Top with Pickled Roasted Peppers.