Categories: Ground Beef, Hamburgers, Main Dish, Rachael Ray

Ingredients

• 1 1/2 lbs ground beef, pork and veal mix (I use all ground beef)
• 2/3 cup breadcrumbs
• 1/3 cup flat leaf parsley, finely chopped
• 1/3 cup pecorino romano cheese, grated
• 1 egg, lightly beaten
• 2 large garlic cloves, finely chopped
• 3 tablespoons onions, grated
• 1 -2 tablespoon milk
• 1/2 tablespoon rubbed sage or 1/2 tablespoon ground sage
• fresh nutmeg
• salt
• pepper
• extra virgin olive oil, for generous drizzling
• 8 deli slices mild provolone cheese or 8 sharp provolone cheese
• 1 (15 ounce) can fire-roasted diced tomatoes
• 2 fresh basil leaves, torn
• 1/2 teaspoon dried oregano or 1/2 teaspoon marjoram
• 4 ciabatta rolls (or fresh Italian rolls)

Directions

1. Heat a large skillet or griddle pan over medium-high heat.

2. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper.

3. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).

4. Drizzle the burgers all over with a liberal amount of olive oil.

5. Place in the hot skillet and cook, turning once, for about 10-15 minutes.

6. Top each burger with 2 slices of provolone and tent with foil to melt.

7. While the burgers are cooking, in a medium saucepan, heat the tomatoes.

8. Stir in the basil and oregano; season with salt and pepper.

9. Place the burgers on the roll bottoms; then top with the sauce and roll tops.

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