Rachael Ray Recipe

6

Ingredients

2 pounds ground sirloin
1-2 Fresno chili peppers, seeded depending on heat tolerance, and finely chopped
3-4 cloves garlic, finely chopped
2 small sprigs rosemary, finely chopped
A handful of flat leaf parsley, finely chopped
Kosher salt and freshly ground black pepper
Extra virgin olive oil, (EVOO) for drizzling
Softened butter
12 slices good-quality white or Italian bread
A couple handfuls of arugula or baby spinach leaves
12 slices deli-sliced sharp provolone

Preparation

Step 1

Chili pepper adds spice to this cheeseburger to serve with

1-2 Fresno chili peppers, seeded depending on heat tolerance, and finely chopped

Heat a griddle or cast iron pan over medium-high heat.

Combine the meat, chili pepper, garlic, rosemary, parsley, salt, pepper and a little EVOO.

Form into six thin patties. Drizzle the patties with a little more EVOO and fry on the hot griddle for 3-4 minutes per side. Remove from the heat.