Categories: Ground Beef, Hamburgers, Main Dish, Rachael Ray
Ingredients
- 1 1/2 lbs ground beef, pork and veal mix (I use all ground beef)
- 2/3 cup breadcrumbs
- 1/3 cup flat leaf parsley, finely chopped
- 1/3 cup pecorino romano cheese, grated
- 1 egg, lightly beaten
- 2 large garlic cloves, finely chopped
- 3 tablespoons onions, grated
- 1 -2 tablespoon milk
- 1/2 tablespoon rubbed sage or 1/2 tablespoon ground sage
- fresh nutmeg
- salt
- pepper
- extra virgin olive oil, for generous drizzling
- 8 deli slices mild provolone cheese or 8 sharp provolone cheese
- 1 (15 ounce) can fire-roasted diced tomatoes
- 2 fresh basil leaves, torn
- 1/2 teaspoon dried oregano or 1/2 teaspoon marjoram
- 4 ciabatta rolls (or fresh Italian rolls)
Directions
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Heat a large skillet or griddle pan over medium-high heat.
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In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper.
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Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
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Drizzle the burgers all over with a liberal amount of olive oil.
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Place in the hot skillet and cook, turning once, for about 10-15 minutes.
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Top each burger with 2 slices of provolone and tent with foil to melt.
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While the burgers are cooking, in a medium saucepan, heat the tomatoes.
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Stir in the basil and oregano; season with salt and pepper.
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Place the burgers on the roll bottoms; then top with the sauce and roll tops.