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

Ingredients

• 2 pounds ground sirloin
• 1-2 Fresno chili peppers, seeded depending on heat tolerance, and finely chopped
• 3-4 cloves garlic, finely chopped
• 2 small sprigs rosemary, finely chopped
• A handful of flat leaf parsley, finely chopped
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil, (EVOO) for drizzling
• Softened butter
• 12 slices good-quality white or Italian bread
• A couple handfuls of arugula or baby spinach leaves
• 12 slices deli-sliced sharp provolone

Directions

1. Heat a griddle or cast iron pan over medium-high heat.

2. Combine the meat, chili pepper, garlic, rosemary, parsley, salt, pepper and a little EVOO.

3. Form into six thin patties. Drizzle the patties with a little more EVOO and fry on the hot griddle for 3-4 minutes per side. Remove from the heat.

4. Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with one slice of cheese, a few leaves of arugula, the patty, a second slice of cheese and finally another slice of bread.

5. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

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