| Go back |
Philadelphia Burgertopcook.tomathouse.comPreparation:The perfect cutletTake 180 grams of lean ground beef (80% lean/20% fat) and form it into a patty no more than 2 cm thick (do not overwork the meat). Make a wide indentation in the center with your thumb to keep the patty flat; this indentation will rise during frying. Preheat a grill or cast iron grill pan to high heat. Brush the patty with vegetable oil and season with salt and pepper. Fry until golden brown and lightly charred, turning once (for medium-rare, 7 minutes). Do not press down with a spatula! Add the cheese during the last minute of frying. Provolone cheeseWhat makes this burger special is its gooey cheese. Two slices of aged provolone cheese are added during the last minute of grilling. Pickled peppersBobby likes to add pickled hot peppers to his Philadelphia burger. Baked sweet peppersInstead of classic roasted bell peppers, Bobby uses roasted red bell peppers, cut into strips. Fried onionsFinally, add onions, sautéed until soft and golden brown. Ingredients: |