Step 1

Broil the bell peppers until blackened and blistered. Let cool, then peel, seed and slice into fat strips.

Step 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.

Step 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.

Step 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.

Step 5

In a small bowl, make a sauce by stirring together the sour cream, ketchup, pepperoncini brine, hot sauce, salt and pepper.

Step 6

On the roll bottoms, layer the patties and roasted peppers. Slather the sauce on the roll tops and set in place.