- 4
Ingredients
- 1/4 c EVOO
- 2 onions, thinly sliced
- Salt and Pepper
- 5 c frozen peas
- 1 tsp fresh thyme leaves
- 2 tsp fresh lemon juice
- 1-1/2 lbs lean ground beef
- 3 cloves garlic, minced
- 1 pkg (12 count) small potato rolls
- 3/4 c grated Parmesan cheese
Preparation
Step 1
In a large skillet, heat 2 Tbsp EVOO over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are caramelized, 15 to 20 minutes.
Stir in 1/4 c water, increase the heat and boil until the liquid is almost evaporated.
Meanwhile, in a large saucepan, heat the remaining 2 Tbsp EVOO over medium heat. Add the peas and thyme and season with salt and pepper. Cook, stirring occasionally, until the peas are heated through, 8 minutes. Stir in the lemon juice.
Heat a grill pan over medium-high heat. In a medium bowl, combine the beef, garlic, 3/4 tsp salt and 1/4 tsp pepper. Form the mixture into 12 patties about 1/2 inch thick.
Grill the patties, flipping once, for 3 to 4 minutes for medium.
Place a patty on each roll. Top with the caramelized onions, cheese and roll tops. Serve with the peas.
From Everyday with Rachael Ray, November 2012.