School is starting this week - but it's still great grilling weather - I took this knife and fork burger recipe and make it work for the grill using regular hamburger buns and throwing all ingredients except for the onion mixture inside the burger...Parmesan cheese and all!
Everyone in our family loved the mix of sirloin, pepperoni and provolone!!
Absolute 5 spoon dish!
Steak Pizzaiola Burgers
Rachael Ray's Big Orange Book
Ingredients:
3 Tablespoons EVOO
2 large onions, thinly sliced
3 Tablespoons tomato paste
3/4 cup dry red wine (I used beef broth)
2 pounds ground sirloin
1/2 cup pepperoni, finely chopped
1/4 cup flat-leaf parsley, chopped
1 teaspoon oregano
1 teaspoon crushed red pepper
4 Table Spoons Butter
3 to 4 garlic cloves, finely chopped or grated
4 slices of semolina bread, about an inch thick (I used hamburger buns)
1/2 to 3/4 cup grated Parmigiano-Reggiano cheese, grated
8 deli slices provolone cheese
Directions:
Heat 2 Tablespoons of EVOO in a large pan over medium-high heat. Add onions and season with salt and pepper. Cover the onions with a piece of aluminum foil and cook, stirring occasionally, until they start to soften, 2 to 3 minutes. Remove the foil and continue cooking until fully softened, another 5 to 6 minutes.
Add tomato paste to the pan and cook, stirring occasionally, until it smells sweet and has caramelized. Add the wine and scrape the pan with a wooden spoon to loosen any browned bits that may be stuck to the bottom. Cook until the wine has almost evaporated, 1 minute. Turn off the heat and reserve.
While the onions cook, place a large skillet over medium-high heat with the remaining Tablespoon of EVOO. IN a large mixing bowl, use your hands to combine the ground sirloin, pepperoni, parsley, oregano, and red pepper flakes. Season the meat with salt and pepper, and score the meat into 4 parts using the side of your hand. Form 4 patties thinner in the center than at the edges for even cooking and to prevent the burgers from bulging, Cook for 4 to 5 minutes per side for medium doneness.
Preheat the broiler.
While the burgers are cooking, heat the butter and garlic together in a small pot over medium heat. When the butter melts, remove the pot from the heat to infuse the butter with the garlic flavor. While the butter is melting, place the bread on a baking sheet and toast them under the broiler until golden brown on each side. Brush the toast with garlic butter and sprinkle with grated cheese. Place the toasts back on the baking sheet and top each with one of the burgers. Divide the onion mixture among the 4 burgers and top each one with a 2 slices of provolone cheese. Slide the burgers under the broiler to melt the cheese., 2 to 3 minutes.
Serve burgers with a knife and fork, and with your favorite salad on the side.
Rachael Ray's Big Orange Book
Ingredients:
3 Tablespoons EVOO
2 large onions, thinly sliced
3 Tablespoons tomato paste
3/4 cup dry red wine (I used beef broth)
2 pounds ground sirloin
1/2 cup pepperoni, finely chopped
1/4 cup flat-leaf parsley, chopped
1 teaspoon oregano
1 teaspoon crushed red pepper
4 Table Spoons Butter
3 to 4 garlic cloves, finely chopped or grated
4 slices of semolina bread, about an inch thick (I used hamburger buns)
1/2 to 3/4 cup grated Parmigiano-Reggiano cheese, grated
8 deli slices provolone cheese
Directions:
Heat 2 Tablespoons of EVOO in a large pan over medium-high heat. Add onions and season with salt and pepper. Cover the onions with a piece of aluminum foil and cook, stirring occasionally, until they start to soften, 2 to 3 minutes. Remove the foil and continue cooking until fully softened, another 5 to 6 minutes.
Add tomato paste to the pan and cook, stirring occasionally, until it smells sweet and has caramelized. Add the wine and scrape the pan with a wooden spoon to loosen any browned bits that may be stuck to the bottom. Cook until the wine has almost evaporated, 1 minute. Turn off the heat and reserve.
While the onions cook, place a large skillet over medium-high heat with the remaining Tablespoon of EVOO. IN a large mixing bowl, use your hands to combine the ground sirloin, pepperoni, parsley, oregano, and red pepper flakes. Season the meat with salt and pepper, and score the meat into 4 parts using the side of your hand. Form 4 patties thinner in the center than at the edges for even cooking and to prevent the burgers from bulging, Cook for 4 to 5 minutes per side for medium doneness.
Preheat the broiler.
While the burgers are cooking, heat the butter and garlic together in a small pot over medium heat. When the butter melts, remove the pot from the heat to infuse the butter with the garlic flavor. While the butter is melting, place the bread on a baking sheet and toast them under the broiler until golden brown on each side. Brush the toast with garlic butter and sprinkle with grated cheese. Place the toasts back on the baking sheet and top each with one of the burgers. Divide the onion mixture among the 4 burgers and top each one with a 2 slices of provolone cheese. Slide the burgers under the broiler to melt the cheese., 2 to 3 minutes.
Serve burgers with a knife and fork, and with your favorite salad on the side.
While it was a bit messy to eat - we loved it!
I love that he allowed you to photograph his messy face! That's a happy and satisfied smile right there!
ReplyDeleteLooks like it was delicious! Love the pic!
ReplyDelete