Philly Burgers

By kimvess

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

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

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.