Rachaels Pizzaiola Burgers Food

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.

STEAK PIZZAOLA WITH THE WORKS

Steps:

• Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.

RACHAEL RAY'S SPANAKOPITA BURGERS

Steps:

• Heat a large nonstick skillet over medium heat.
• To one side, add a little extra-virgin olive oil and a tablespoon of butter.
• When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.
• Return pan to heat.
• Squeeze all the water out of the thawed spinach.
• Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
• Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil.
• Mix and form into 4 patties, 1-inch thick.
• Raise heat on pan to medium-high.
• Add patties and cook 6 minutes on each side.