Philly Burgers
  • 80% Lean Ground Beef Chuck
  • Provolone Cheese
  • Pickled Hot Peppers
  • Roasted Red Peppers, Sliced
  • Sweet Onion
  • Hamburger Buns
  1. *For each hamburger, shape 6 ounces of beef into a uniform patty, no more than 3/4 inch thick (don't overwork the meat)
  2. *Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks
  3. *Preheat grill or cast-iron grill pan to high; brush the burger with canola oil and season with salt & pepper
  4. *Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare); avoid pressing with a spatula
  5. *Add 2 slices of provolone cheese for the last minute of cooking (the oozy cheese makes this burger)
  6. *Top burger on bun and top with lots of pickled hot pepper, sliced roasted red peppers, and thin rings of sweet onion, sautéed until soft or golden brown
A Bobby Flay Recipe