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Categories:
canola oil Spanish onion ground chuck kosher salt Provolone cheese sesame seed hamburger buns red bell peppers pepper parsley
Viewed: 64 - Published at: 2 years agoIngredients
- 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)
Method
- Heat 2 tablespoons of the canola oil in a saute pan or griddle over medium-high heat until almost smoking.
- Add the onions and cook, stirring occasionally, until soft and lightly golden brown, about 20 minutes.
- Remove the onions to a plate.
- Divide the meat into 4 equal portions (about 6 ounces each).
- Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
- Season both sides of each burger with salt and pepper.
- 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).
- Place the burgers on the bun bottoms and top with onions, roasted red peppers, hot peppers, and parsley, if using.
- Cover with the bun tops and serve immediately.
