Behind the Recipes
Philadelphia Burger by Chef Bobby Flay
Makes 4 servings
INGREDIENTS:
1 large Spanish onion, sliced into thin rings
Canola oil
1.5 lbs. freshly ground chuck
Salt and freshly ground pepper
8 slices aged Provolone cheese, sliced 1/4 inch thick
2 roasted red peppers, peeled, seeded, stemmed and coarsely chopped
Pickled hot pepper rings
4 Sesame seed hamburger buns
PREPARATION:
1. Heat griddle over high heat.
2. Heat 2 tablespoons of canola oil on the griddle until almost smoking. Add the onions and cook until soft and lightly golden brown. Remove the onions to a plate.
3. Form the meat into four 6-ounce burgers. Season burgers on both sides with salt and pepper. Add a few more tablespoons of oil to the griddle and cook the burgers for 3-4 minutes on each side for medium doneness.
4. During last minute of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top red peppers, hot peppers and onion.
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Would it work using cheese whiz on the burger and fried onions? Y'know, the old standard of Philly Cheesesteaks. Provolone is more of the Italian take on the steaks and works great with the peppers, at least in my experience.
posted Apr 13 2010 4:46 PM by KikiDell