Cacciatore Burgers

Name: Cacciatore Burgers
Ingredients: extra-virgin olive oil; 1 1/3 pounds beef sirloin ground, or chicken; 1 tablespoon worcestershire sauce; 4 garlic cloves 2 chopped, 2 cracked from skins and reserved; 1 teaspoon crushed red pepper flakes; 1/4 yellow onion medium, finely chopped; 1 handful fresh flat leaf parsley chopped; 10 fresh basil leaves shredded; Parmigiano Reggiano A generous palmful of; 5 slices provolone cheese; 5 crusty rolls; 3 tablespoons unsalted butter

12 ingredients

5 steps

Ingredients

extra-virgin olive oil
1 1/3 pounds beef sirloin ground, or chicken
1 tablespoon worcestershire sauce
4 garlic cloves 2 chopped, 2 cracked from skins and reserved
1 teaspoon crushed red pepper flakes
1/4 yellow onion medium, finely chopped
1 handful fresh flat leaf parsley chopped
10 fresh basil leaves shredded
Parmigiano Reggiano A generous palmful of
5 slices provolone cheese
5 crusty rolls
3 tablespoons unsalted butter

Directions

1

Preheat a large nonstick skillet or grill pan to medium-high heat.
2

Also, preheat the broiler to high.
3

Drizzle EVOO in a bowl and add the meat, Worcestershire, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano, salt, and pepper. Combine to form 4-5 patties, and add to the hot skilled. Cook for 6 minutes, then flip burgers. Cook for 5 minutes on the other side.
4

Place provolone over burgers and turn the heat off the pan. Tent the pan with foil to melt the cheese with carry-over heat.
5

Toast the crusty rolls under the broiler until golden. Melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan. Brush the garlic butter on the rolls.