Philadelphia Burger

Name: Philadelphia Burger
Ingredients: 3 1/2 tablespoons canola oil; 1 large Spanish onion, sliced into thin rings; 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean); Kosher salt and freshly ground black pepper; 8 slices aged Provolone cheese, each 1/4 inch thick; 4 sesame seed hamburger buns, split; toasted (see page 15), if desired; 2 jarred roasted red bell peppers, coarsely chopped; Pickled hot pepper rings; Fresh flat-leaf parsley leaves, for garnish (optional)

9 ingredients

9 steps

Ingredients

3 1/2 tablespoons canola oil
1 large Spanish onion, sliced into thin rings
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
8 slices aged Provolone cheese, each 1/4 inch thick
4 sesame seed hamburger buns, split; toasted (see page 15), if desired
2 jarred roasted red bell peppers, coarsely chopped
Pickled hot pepper rings
Fresh flat-leaf parsley leaves, for garnish (optional)

Directions

1

Heat 2 tablespoons of the canola oil in a saute pan or griddle over medium-high heat until almost smoking.
2

Add the onions and cook, stirring occasionally, until soft and lightly golden brown, about 20 minutes.
3

Remove the onions to a plate.
4

Divide the meat into 4 equal portions (about 6 ounces each).
5

Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
6

Season both sides of each burger with salt and pepper.
7

Cook the burgers, using the remaining 1 1/2 tablespoons canola oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).
8

Place the burgers on the bun bottoms and top with onions, roasted red peppers, hot peppers, and parsley, if using.
9

Cover with the bun tops and serve immediately.