Last night I tried out another recipe from Rachael Ray's Big Orange Book for steak pizzaiola burgers. According to the cookbook, RR came up with this recipe for Donald Trump and she characterizes the burger as big, bold, and badass. I have to say she is right on. These were excellent, Kevin and I both thought they were awesome, and we'll definitely have them again. The recipe in the book is supposed to be 4 servings, but I cut it in half (using only one pound of meat) and still got 4 large servings out of it. I can't imagine only having 4 servings with two pounds of meat... that's a half-pound burger each... I don't think I could eat that.
I'll update later on with a picture.
Steak Pizzaiola Burgers
(pg. 125 of Rachael Ray's Big Orange Book)
3 Tablespoons EVOO
2 large onions, thinly sliced
salt and pepper
3 Tablespoons tomato paste
3/4 cup dry red wine
2 pounds ground sirloin
1/2 cup pepperoni, finely chopped
1/4 cup fresh flat-leaf parsley, chopped
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
4 Tablespoons butter
3-4 cloves garlic, finely chopped or grated
4 slices sesame semolina bread, about 1 inch thick (I just used some sliced french bread b/c that's what I had on hand)
1/2 - 3/4 cup grated parmigiano-reggiano
8 deli slices provolone
Heat 2 tablespoons of the EVOO in a large pan over medium-high heat. Add the onions and season with salt and pepper. Cover the onions with a piece of aluminum 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 the tomato paste to the pan and cook, stirring occasionally, until it smells sweet and has carmelized, about 2-3 minutes. Add 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, about 1 minute. Turn off the heat and reserve.
While the onions cook, place a large skillet over medium-high heat with the remaining tablespoon of EVOO. In a large mixing bowl, use your hands to combine the ground sirloin, pepperoni, parsley, oregano, and red pepper flakes. Season 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 the edges for even cooking and to prevent the burgers from bulging. Cook 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 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 a burger. Divide the onion mixture among the four burgers and top each with 2 slices of cheese. Slide the burgers under the broiler to melt the cheese, about 2-3 minutes.
Serve the burgers with a knife and fork, and with your favorite salad on the side.