Söta Paprikaburgare

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1. 1
   Broil the bell peppers until blackened and blistered. Let cool, then peel, seed and slice into fat strips.
2. 2
   In a small skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Pour in the vermouth (or white wine) and stir up any browned bits. Let cool.
3. 3
   Place the ground meat in a bowl; season with salt and pepper. Mix in the onion-garlic mixture, the sweet paprika, marjoram, chili powder and allspice. Form 4 large patties, making them thinner at the centers and thicker at the edges for even cooking.
4. 4
   In a large skillet, heat the olive oil, 1 turn of the pan, over medium-high heat. Add the patties and cook, turning once, for 8 minutes for medium. Add the cheese in the last minute of cooking, tenting loosely with foil to melt.
5. 5
   In a small bowl, make a sauce by stirring together the sour cream, ketchup, pepperoncini brine, hot sauce, salt and pepper.
6. 6
   On the roll bottoms, layer the patties and roasted peppers. Slather the sauce on the roll tops and set in place.