Monday, May 14, 2012

Savory Philly Burger

Directions:

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.

Provolone:

 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.


Onions:

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

Recipe shared from:  http://www.foodnetwork.com/recipes/bobby-flay/philly-burger-recipe/index.html