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Pepper burgers

When I first started cooking burgers with peppers, I would dice them up and patty the burgers and just start cooking them in a dry skillet.
 
The house filled with gas that was almost weaponized. Everyone in the house, pets included, started coughing and it weighed heavily on the lungs and was (surprise surprise) burning to the eyes and lungs.
 
I tried to google/bing it and I couldn't figure out how to word it. Mentioning gas yielded results about whether or not peppers cause gas. Mentioning smoke brought about results about how to smoke a pepper.
 
I got lucky and made a burger after my girlfriend made our son a grilled cheese. The butter and PAM must've done something because it didn't end up overwhelming.
 
Are there any other steps that can be taken to prevent a simple meal from turning into a bio/chemical attack on the house?
 
Capsaicin is an oil so as D3 said it will bind with oil, but it will still vaporize no matter what it just helps a little. What helps is lids if you are making sauce, or sauteing peppers, etc.
 
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