Monday, May 14, 2012

Savory Philly Burger


Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oiland season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula.  Add cheese for the last minute of cooking.


 Two slices of aged provolone are added during the last minute of grilling.

Hot Peppers:

Cover Philly burgers with lots of pickled hot peppers.

Roasted Peppers:

In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.


Saute thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

Recipe shared from: