Review of last recipe (photo above) - It looks like a mess, but it was so delicious!  The spiced cheese was such an excellent addition to that hot apple!

TODAY'S RECIPE - BURGERS WITH BASQUE VEGETABLES

Serves 4

3 medium onions, coarsely chopped (1 1/2 cups)
5 tbsp olive oil
2 medium sweet red peppers and green peppers; seeded and diced
1/4 lb cooked ham, diced
5 cloves garlic, minced
2 tbsp brandy
2 lbs medium ripe tomatoes, peeled, seeded and chopped OR
   2 cans (1 lb each) tomatoes, drained and chopped
1 tsp mixed leaf herbs (thyme, oregano, basil, rosemary), crumbled
8 tbsp (1/2 cup) white wine
1 tsp salt
5 tbsp chopped parsley
1/4 tsp pepper
1 1/2 lb ground round

Saute onions in 3 tbsp oil in a large skillet until tender; about 5 minutes.  Add red and green peppers and toss to coat with oil.  Cover and cook 5 minutes, then uncover and cook for another 4 minutes, stirring constantly.

Stir in ham and garlic, and saute 2 minutes.  Add brandy and bring to a boil, scraping up any browned bits from the skillet.  Cook for 1 minute, then add tomatoes, 1 tsp of the herbs, 3 tbsp of the wine and the salt; stirring often until the peppers are tender and the mixture has thickened; about 10 minutes.  Stir in 3 tbsp parsley and the pepper.  Add more salt if needed.  Keep warm over low heat.

Shape beef into 4 thick burgers.

Preheat oven to hot (425 degrees).  Heat the remaining 2 tbsp oil in a large skillet.  Sear burgers about 3 minutes on each side.  Spoon vegetable mixture into a shallow 8-cup baking dish.  Tuck burgers into vegetables.

Pour off fat from skillet.  Add the remaining 5 tbsp wine and bring to a boil, scraping up any browned bits from skillet.  Cook 1 minute and spoon sauce over burgers.

Bake in oven until the vegetables are bubbly and meat is medium rare, springy, but tender, about 10 minutes.  Sprinkle with remaining 2 tbsp parsley and serve over rice.