Philly Burgers

Philly Burgers

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  • Prep Time


  • Total Time


  • Servings



  • lbs ground sirloin

  • cup worcestershire sauce

  • ¼

    cup finely chopped flat-leaf parsley

  • 4-6

    garlic cloves, minced or grated

  • 1

    tsp dried oregano

  • Kosher salt and coarse black pepper

  • 2

    TBSP EVOO, plus more for drizzling

  • 2

    onions, halved and thinly sliced

  • 3

    cubanelle peppers-halved, seeded and thinly sliced

  • 1

    tsp crushed red pepper

  • 1

    cup beef stock

  • 12-16

    slices provolone

  • 6-8

    crusty rolls


In a mixing bowl, combine the beef, worcestershire sauce, parsley, garlic, oregano, salt and pepper. Place in fridge til chilled so flavors can meld. While the meat chills, heat 2 TBSP EVOO in a skillet, over medium-high heat. Add the onions, season with salt and pepper and cook for 5 minutes. Add the cubanelle peppers and crushed red pepper and cook 7 to 8 minutes to soften. Keep the onions and peppers saucy and moist by adding a little stock at a time. Bring the meat to room temp. Form 6 to 8 patties; drizzle with EVOO. Cook patties to desired doneness, about 8 minutes for pink centers. Melt 2 slices provolone over each patty during the last minute of cooking. Serve on rolls with peppers and onions.


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