Philly Burgers

What you will need:
•1 pound of ground beef
•About 1/4 cup Worcestershire sauce
•2 cloves garlic, minced or grated
•1/2 teaspoon dried oregano
•Kosher salt and coarse black pepper
•1 tablespoon olive oil, plus more for drizzling
•1 onion, halved and thinly sliced
•1 large green pepper, thinly sliced
•1/2 teaspoon crushed red pepper
•6-8 slices deli-cut provolone cheese
•3-4 crusty rolls, split and lightly toasted

How it is done:

In a mixing bowl, combine the beef, Worcestershire sauce, garlic, oregano, salt and pepper. Place in the refrigerator until chilled so that the flavors can meld.

While the meat chills, heat 1 tablespoon olive oil in a skillet, two turns of the pan, over medium-high heat. Add the onions; season with salt and pepper and cook for 5 minutes. Add the green pepper and crushed red pepper and cook for 7-8 minutes to soften.

Bring the meat to room temperature and form 3-4 patties that are thinner at the center than at the edges for even cooking; drizzle with olive oil. On an outdoor grill, in a large skillet or griddle pan, cook the patties over medium-high heat to desired doneness, about 8 minutes for pink centers, turning once. Melt two slices of provolone over each patty during the last minute of cooking. Serve the burgers on the toasted rolls topped with the peppers and onions.

*Recipe slightly adapted from Rachael Ray, post originally appeared on


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