Meat Lover's Burger
This recipe was featured in Every Day with Rachael Ray Magazine.
'Because my husband, John, cannot go more than three hours at home without ham, salami or bacon, I have lots of bits of meat on hand at all times. This burger uses up those extra scraps!'
- 2 ripe plum tomatoes, sliced ½ inch thick
- Sprinkle of oregano
- Salt and pepper
- EVOO - Extra Virgin Olive Oil, for drizzling
- ¼ lb. pancetta, speck or bacon, finely diced
- 1 lb. ground beef sirloin
- 2 large cloves garlic, minced or grated
- A handful flat-leaf parsley, finely chopped
- About 1/8 lb. spicy salami pieces, soppressata bits or hot ham ends, coarsely chopped
- ¼ lb. ham, prosciutto or prosciutto cotto ends
- 4 thick deli sliced provolone cheese
- 4 crusty rolls, split
- A handful arugula leaves
- A handful basil leaves, torn
- Thinly sliced red onion
Heat the oven to 350. Arrange the tomatoes on a cooling rack over a baking sheet and season with oregano, salt and pepper. Drizzle with EVOO and roast for about 40 minutes to tart them up.
In a medium skillet, brown the pancetta (or speck or bacon) in a bit of EVOO and let cool. Place the beef and pancetta in a bowl, then add the garlic, parsley, a little salt and lots of pepper. Grind the salami and ham in the food processor into fine bits; add to the meat.
Form the meats into 4 patties, thinner at the center than at the edges for even cooking. Drizzle the meat with EVOO and cook in a hot cast-iron skillet or a large nonstick skillet over medium-high heat for 8 minutes for medium, flipping occasionally. Top with the cheese and melt. Serve on the rolls, topped with the oven-roasted tomatoes, arugula, basil, red onion and a drizzle of EVOO.
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