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Description
Rachael Ray cookbook
Ingredients
US|METRIC
4 SERVINGS
- extra-virgin olive oil
- 1 1/3 lb. beef sirloin (ground, or chicken)
- 1 Tbsp. worcestershire sauce
- 4 garlic cloves (2 chopped, 2 cracked from skins and reserved)
- 1 tsp. crushed red pepper flakes
- 1/4 yellow onion (medium, finely chopped)
- 1 handful fresh flat leaf parsley (chopped)
- 10 fresh basil leaves (shredded)
- Parmigiano Reggiano (A generous palmful of)
- 5 slices provolone cheese
- 5 crusty rolls
- 3 Tbsp. unsalted butter
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Directions
- Preheat a large nonstick skillet or grill pan to medium-high heat.
- Also, preheat the broiler to high.
- Drizzle EVOO in a bowl and add the meat, Worcestershire, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano, salt, and pepper. Combine to form 4-5 patties, and add to the hot skilled. Cook for 6 minutes, then flip burgers. Cook for 5 minutes on the other side.
- Place provolone over burgers and turn the heat off the pan. Tent the pan with foil to melt the cheese with carry-over heat.
- Toast the crusty rolls under the broiler until golden. Melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan. Brush the garlic butter on the rolls.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories650Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol115mg38% |
Sodium840mg35% |
Potassium760mg22% |
Protein51g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A30% |
Vitamin C20% |
Calcium45% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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