Hogwarts Express Smokey Burgers

Preheat the oven to 240 degrees and roast the peppers whole until the skin blackens.

Transfer the peppers to a bowl, cover with a lid, and let them cool slightly. Then peel the skin and remove the seeds. Chop the flesh of the peppers.

In a small bowl, combine pepper, mayonnaise, 0.5 teaspoon of smoked paprika, the same amount of ground chili, and cayenne pepper. Store in the refrigerator until needed.

Lower the oven temperature to 200 degrees. Place bacon in a single layer on a baking sheet lined with foil or parchment and cook until crispy, about 12–15 minutes. Transfer to a plate lined with paper towels and let cool completely. Break part of the bacon into twenty-four pieces about 5 cm each and set aside.

Chop the remaining bacon finely. In a large bowl, mix it with ground beef, grated Gouda, salt, paprika, and ketchup.

Spread the buns on a baking sheet. Mix melted butter with chili pepper and brush the buns on top and sides. Sprinkle with poppy seeds. Bake for 6-8 minutes, or until golden brown. Remove from the oven and set aside.

Place a clean deep baking tray in the oven and increase the heat to 220 degrees. Line another tray with parchment paper. Divide the minced meat into twenty-four equal balls and place them on the tray. Gently press them down with the bottom of a glass to form flat patties 5–6.5 cm in diameter. Transfer the patties along with the parchment to the preheated baking tray in the oven.

While the cutlets are baking, slice the tomatoes into thin rounds.

Bake the patties for about 4 minutes, then flip them. Place a piece of bacon on each patty, return to the oven, and bake for another 3-5 minutes until cooked.

Cut the buns and spread all halves with peppered mayonnaise. Place a slice of tomato on the bottom part of the buns, then a patty, and another slice of tomato. Cover with the top part of the bun. Optionally secure the burgers with a cocktail skewer.