Make sauce: Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
Grill onions: Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.
Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.
Grill burgers: Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.
Cooks' note: If you aren't able to grill outdoors, you can use a hot well-seasoned ridged grill pan. Grill onions first, then burgers, then muffins, all over moderately high heat. (Burgers may take 1 minute longer than if cooked outdoors.) Lower heat during cooking as necessary. *Available at specialty foods shops and . **Available at Whole Foods stores.
Per serving: 356 calories, 15 g fat (6 g saturated), 73 mg cholesterol, 638 mg sodium, 29 g carbohydrates, 2 g fiber, 25 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1256.76 Kcal (5262 kJ)
Calories from fat	348.77 Kcal
		% Daily Value*
Total Fat	38.75g	60%
Cholesterol	106.17mg	35%
Sodium	4610.12mg	192%
Potassium	1674.18mg	36%
Total Carbs	176.75g	59%
Sugars	44.04g	176%
Dietary Fiber	16.28g	65%
Protein	44.5g	89%
Vitamin C	138.2mg	230%
Vitamin A	3mg	99%
Iron	57.3mg	318%
Calcium	1229.2mg	123%

Amount Per 100 g
Calories	109.63 Kcal (459 kJ)
Calories from fat	30.42 Kcal
		% Daily Value*
Total Fat	3.38g	60%
Cholesterol	9.26mg	35%
Sodium	402.15mg	192%
Potassium	146.04mg	36%
Total Carbs	15.42g	59%
Sugars	3.84g	176%
Dietary Fiber	1.42g	65%
Protein	3.88g	89%
Vitamin C	12.1mg	230%
Vitamin A	0.3mg	99%
Iron	5mg	318%
Calcium	107.2mg	123%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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