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Philly Cheeseburgers with Onions, Peppers, and Provolone

Jamie Purviance

  • People

    Serves 4

  • Grilling Time

    18 to 20 mins

  • Prep Time

    20 mins

Ingredients
Instructions

the Ingredients

20151023095356 Row Redmeat 87
  • 1½ pound ground chuck (80% lean)
  • 2 tablespoons finely chopped fresh oregano leaves, divided
  • 1¾ teaspoon kosher salt, divided
  • 1½ teaspoon freshly ground black pepper, divided
  • 2 medium garlic cloves, minced
  • 1 medium yellow onion, cut crosswise into thin slices and separated into rings
  • 2 bell peppers, any color, cut into thin strips
  • Extra-virgin olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 4 hamburger buns, split
  • 4 slices provolone cheese, each about 1 ounce

Special Equipment

  • perforated grill pan

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium-high heat (400º to 500ºF) and preheat a perforated grill pan over direct heat for about 10 minutes.
  • Mix the ground chuck, 1 tablespoon of the oregano, 1 teaspoon of the salt, 1 teaspoon of the pepper, and the garlic, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  • Combine the onion, bell peppers, 2 tablespoons oil, the remaining ¾ teaspoon salt, the remaining ½ teaspoon pepper, and the crushed red pepper flakes and toss to coat. Spread the vegetables in a single layer on the grill pan and grill over direct medium-high heat, with the lid closed, until tender, about 10 minutes, stirring occasionally. Remove the grill pan and vegetables from the grill and transfer the vegetables to a bowl.
    Combine the onion, bell peppers, 2 tablespoons oil, the remaining ¾ teaspoon salt, the remaining ½ teaspoon pepper, and the crushed red pepper flakes and toss to coat. Spread the vegetables in a single layer on the grill pan and grill over medium-high heat, with the lid closed, until tender, about 10 minutes, stirring occasionally. Remove the grill pan and vegetables from the grill and transfer the vegetables to a bowl.
  • Brush the cut side of the buns with oil. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160ºF), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on top of each patty to melt, and toast the buns, cut side down, over direct heat.
    Brush the cut side of the buns with oil. Grill the patties over medium-high heat, with the lid closed, until cooked to well done (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on top of each patty to melt, and toast the buns, cut side down, over medium-high heat.
    Brush the cut side of the buns with oil. Grill the patties over direct medium-high heat, with the lid closed, until cooked to well done (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on top of each patty to melt, and toast the buns, cut side down, over medium-high heat.
  • Build each cheeseburger on a bun with a patty and onions and bell peppers. Serve warm.

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