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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These sandwiches are delicious! My family raved about them. I will be making these often. I got the recipe from Rachael Ray magazine. 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:
1. Heat a large skillet or griddle pan over medium-high heat.
2. 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.
3. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
4. Drizzle the burgers all over with a liberal amount of olive oil.
5. Place in the hot skillet and cook, turning once, for about 10-15 minutes.
6. Top each burger with 2 slices of provolone and tent with foil to melt.
7. While the burgers are cooking, in a medium saucepan, heat the tomatoes.
8. Stir in the basil and oregano; season with salt and pepper.
9. Place the burgers on the roll bottoms; then top with the sauce and roll tops.
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