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Philly Burgers


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  • 2 1/2 lbs ground sirloin
  • 1/3 cup worcestershire sauce
  • 1/4 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



Step 1

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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