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1
Broil the bell peppers (under the broiler in your oven or over your gas stove top) until blackened and blistered on all sides.
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2
Let them cool, then peel, seed and slice into fat strips.
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3
In a small skillet, melt the butter over medium heat.
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4
Add the onion and garlic and cook until softened, about 5 minutes.
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5
Pour in the wine and stir up any browned bits on the bottom of the pan.
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6
Then remove the skillet from the heat and let the mixture cool.
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7
Place the ground meat in a bowl; season with salt and pepper.
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8
Mix in the onion-garlic mixture, the sweet paprika, marjoram, chili powder and allspice.
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9
Form 4 large patties, making them thinner at the centers and thicker at the edges for even cooking.
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10
In a large skillet, heat the olive oil over medium-high heat.
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11
Add the patties into the hot oil and cook, turning once, for a total of 8 minutes for medium.
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12
Add the 2 slices of cheese per burger in the last minute of cooking, tenting the skillet loosely with foil to melt.
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13
In a small bowl, make a sauce by stirring together the yogurt, ketchup, pepperoncini brine, hot sauce, and salt and pepper to taste.
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14
On the bottom half of each roll layer the patties and roasted peppers.
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15
Slather the sauce on the roll tops and set the top in place.
