Savory Philly Burger
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oiland season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula. Add cheese for the last minute of cooking.
Provolone:
Two slices of aged provolone are added during the last minute of grilling.
Provolone:
Two slices of aged provolone are added during the last minute of grilling.
Hot Peppers:
Cover Philly burgers with lots of pickled hot peppers.
Roasted Peppers:
In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
Onions:
Saute thin rings of Spanish onion in canola oil until soft and golden to top off the burger.
Recipe shared from: http://www.foodnetwork.com/recipes/bobby-flay/philly-burger-recipe/index.html