Monday, June 28, 2010

Hamburger Melt

serves 4

1 1/2 pounds ground beef (pork or veal)
2/3 cup breadcrumbs
1/3 cup finely chopped flat-leaf parsley
1/3 cup grated pecorino-romano cheese
1 egg, lightly beaten
2 large cloves garlic, finely chopped
3 tbsp grated onion
splash of whole milk
1/2 tbsp rubbed or ground sage
fresh nutmeg
salt and pepper
extra virgin olive oil for drizzling
8 deli slices of mild or sharp provolone or swiss cheese
one 15 oz can fire-roasted diced tomatoes
a few leaves fresh basil, torn
a pinch of oregano or marjoram
4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

1. Heat a large cast-iron skillet or griddle pan over med-high heat. 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. Form the mixture into 4 patties (thinner at the center and thicker at the edges)
2. Drizzle the burgers with the extra virgin olive oil. Place in the hot skillet and cook, turning once every 10 minutes or until both sides are brown and the patty is cooked through. Top each burger with a slice of provolone and tent with foil to melt.
3. While burgers are cooking, in a med saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.
4. Place the burgers on the roll bottoms, then top with the sauce and roll tops.

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