These burgers are from the April 2018 issue of Rachael Ray Every Day magazine.
Rachael says: Steak pizzalola (panfried steak with wine and pizza sauce) is an Italian American classic. This recipe takes that idea and serves it up in burger form.
PIZZA ONION BURGERS
Makes 4
To get that pizzalola flavor, this burger is topped with onions cooked in a spicy tomato sauce. I call them pizza onions.
PIZZA ONIONS:
2 tbsp. olive oil
2 large onions, quartered and thinly sliced
Salt
1 tsp. dried oregano
About 1/4 cup tomato paste
1 tsp. Calabrian chili paste or 1 tsp. crushed red pepper
1/2 cup red wine
1 cup chicken stock or water
BURGERS:
1 1/2 lb. ground sirloin
Kosher salt and black pepper
1/2 cup fresh flat-leaf parsley, finely chopped
6 tbsp. butter, at room temperature
3 cloves garlic, finely chopped
Drizzle of olive oil
4 slices each provolone and mozzarella (from the deli counter)
4 Italian rolls or 4-to-5-inch pieces of soft Italian bread, split
Little Gem lettuce leaves, sliced tomato, and basil leaves, for serving
In a large skillet, heat the oil, two turns of the pan, over medium. Add the onions, season with salt and the 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.
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.
These burgers are from the March 2018 Rachael Ray Every Day magazine.
Rachael says: I love Green Eggs and Ham. I've often riffed on the book in my recipes. This, however, is the first time I've gone with a pun rather than a literal interpretation. I give you -- Green Eggs and Lamb!
GREEN EGGS & LAMB BURGERS
Makes 4
Green Harissa
1 tbsp. cumin seeds
1 tsp. coriander seeds
2 jalapenos, seeded and coarsely chopped
2 scallions, coarsely chopped
2 cloves garlic, crushed
1 cup (packed) mixed fresh cilantro and flat-leaf parsley
Juice of 1 lemon (about 1/4 cup)
Salt
About 1/4 to 1/3 cup extra virgin olive oil
Burgers
1 1/2 lb. ground lamb
Salt and pepper
1 tbsp. extra virgin olive oil plus a drizzle for the eggs
1 tbsp. store-bought red harissa paste or chili paste
2 cloves garlic, grated or pasted
1 tbsp. ground sumac or paprika
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 tsp. fennel pollen or crushed fennel seeds
About 1/2 cup plain whole-milk yogurt
2 tbsp. fresh dill, finely chopped
4 large eggs
r brioche buns lightly toasted
Little Gem lettuce leaves
Thinly sliced tomatoes, seedless cucumber, and red onion
For the green harissa:
In a dry small skillet, stir the seeds over medium heat until tasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapenos, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the olive oil to form a sauce; transfer to a bowl.
In a medium bowl, season the lamb with salt and pepper Mix in 1 tsp. olive oil, the red harissa, garlic and spices. Form into 4 patties (thinner in the centers for even cooking).
Heat a cast iron skillet over medium high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.
In a small bowl, season the yogurt. Mix in the dill.
In a nonstick skillet, heat a drizzle of olive oil over medium. Crack in the eggs and cook until fried, over easy or medium.
Build the burgers by stacking the bun bottoms, the dill yogurt sauce, lettue, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun top.
