Philly Burgers

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 2 1/2

    pounds ground sirloin

  • 1/3

    About 1/3 cup worcestershire sauce

  • 1/4

    cup finely chopped flat-leaf parsley (a small handful)

  • 4 - 6

    cloves garlic, minced or grated

  • 2

    teaspoons chopped fresh oregano or 1 tsp. dried oregano

  • Kosher salt and coarse black pepper

  • 2

    tablespoons EVOO, plus more for drizzling

  • 2

    onions, halved and thinly sliced

  • 3

    cubanelle peppers-halved, seeded and thinly sliced

  • 1

    fresh red or green chile pepper, seeded and thinly sliced, or 1 tsp. crushed red pepper

  • 1

    cup beef or veal stock

  • 12 - 16

    slices deli-cut provolone

  • 6 - 8

    crusty rolls, split and lightly toasted

Directions

In a mixing bowl, combine the beef, worcestershire sauce, parsley, garlic, oregano, salt and pepper. Place in the refrigerator until chilled so flavors can meld. While the meat chills, heat 2 tbsp. EVOO in a skillet, 2 turns of the pan, over medium-high heat. Add the onions, season with salt and pepper and cook for 5 minutes. Add the cubanelle peppers and chile pepper (or crushed red pepper) and cook 7 to 8 minutes to soften. Keep the onions and peppers moist and saucy by adding the stock a little bit at a time. Bring the meat to room temperature and form 6 to 8 patties that are thinner at the center than at the edges, for even cooking; drizzle with EVOO. On an outdoor grill or in a large skillet or griddle pan, cook the patties over medium-high heat to desired doneness, about 8 minutes for pink centers, turning once. Melt 2 slices of provolone over each patty during the last minute of cooking. Serve burgers on the toasted rolls topped with the saucy peppers and onions.

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