Rachaels Pizzaiola Burgers Recipes

RACHAEL'S PIZZAIOLA BURGERS

Steps:

• For the pizza onions, in a large skillet, heat the oil, two turns of the pan, over medium
• Add the onions; season with the salt and oregano
• Cook, stirring often, until very soft, about 20 minutes
• Add the tomato paste and chili paste and stir until coated, about 1 minute
• Add the wine and stir until evaporated
• Add the stock
• Reduce heat to low
• Let the pizza onions simmer while you make the burgers
• For the burgers, heat a large cast-iron skillet over medium-high
• In a large bowl, season the beef with kosher salt and black pepper and mix together
• Form into 4 patties (thinner in the centers for even cooking)
• In a small bowl, mix the parsley, butter, and garlic
• Drizzle the patties with oil
• Cook, turning occasionally, 7 to 8 minutes
• Top with the garlic butter, then the cheeses
• Tent with foil to melt the cheeses
• Top the roll bottoms with lettuce, tomato, basil, and the cheeseburgers
• Add the pizza onions and roll tops
• 'What's your Poblano?' Carne Asada Burger

BURGERS A LA PIZZAIOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
• Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
• Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
• Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
• Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.

PIZZAIOLA BURGERS

Steps:

• Preheat the grill.
• Meanwhile, prepare the burger mixture. Turn on a food processor fitted with metal blades and drop three of the garlic clove halves and the basil leaves through the feed tube to chop them finely. Stop the machine, scrape down the sides of the work bowl, and add the ground beef, Parmesan, tomato paste, oregano, and sugar. Pulse the machine on and off several times until the ingredients are well mixed. With clean hands, form the mixture into four equal circular patties about 3/4 inch thick. Set the patties aside on a plate. Wash your hands and then brush the cut sides of the rolls with the olive oil.
• Carefully oil the grill rack. Put the burgers on the grill and cook until done medium well, 12 to 14 minutes, turning once. During the last 2 minutes or so, put the roll halves oiled sides down on the grill to toast until golden.
• Quickly rub the toasted side of each roll half lightly with the cut side of the remaining garlic clove half. Place a burger on the bottom half of each roll and serve with condiments for guests to add to taste.

STEAK PIZZAIOLA BURGERS

Steps:

• Heat 2 tablespoons oil in a large pan over med-high heat.
• Add in onions and season with salt and pepper.
• Cover the onions with a piece of foil and cook, stirring occasionally, until they start to soften, 2-3 minutes.
• Remove the foil and continue cooking until fully softened, about 5-6 minutes.
• Add in the tomato paste; cook/stir occasionally, until it smells sweet and has caramelized, 2-3 minutes.
• Add in the wine and scrape the pan with a wooden spoon to loosen any browned bits that may be stuck to the bottom.
• Cook until the wine has almost completely evaporated, 1 minute; turn off the heat and reserve.
• While the onions cook, place a big skillet over med-high heat with the remaining tablespoon of oil.
• In a big mixing bowl, use your hands to combine the ground sirloin, pepperoni, parsley, oregano, and red pepper flakes.
• Season the meat with salt and pepper, then score the meat into 4 parts using the side of your hand.
• Form 4 large patties thinner in the center than at the edges for even cooking and to prevent the burgers from bulging.
• Cook for 4-5 minutes per side for medium doneness.
• Preheat the broiler.
• While the burgers are cooking, heat the butter and garlic together in a small pot over medium heat.
• When the butter melts, remove the pot from the heat to infuse the butter with the garlic flavor.
• While the butter is melting, place the bread slices on a baking sheet and toast them under the broiler until golden brown on each side.
• Brush the toasts with the garlic butter and sprinkle with the grated cheese.
• Place the toasts back on the baking sheet and top each with one burger.
• Divide the onion mixture among the four burgers and top each one with two slices of cheese.
• Slide the burgers under the broiler to melt the cheese, 2-3 minutes.
• Serve the burgers with a knife and fork, and with your favorite salad on the side.