"So juicy and flavorful you don't even need condiments!"
Suggestions before starting:
We used the griddle instead of a grill set to 375. I absolutely love my griddle.
The original recipe says it makes 8 burgers but we made 11 last time we made this recipe. Make them the size you prefer but remember to pat them down tight and flat so they will cook evenly.
It says to cover while cooking, you can cover it with a ceramic bowl or any type of dish that can stand high heats. I usually do not cover it other than when putting the cheese on. It is supposed to help cook it more evenly and trap the heat in.
If you are unsure if the burgers are done, do not hesitate to cut one down the middle. I like mine a little pink but I know others do not.
As you can see we added some sauteed portobello mushrooms... they're perfect for all meals!
Healthier option: try all the same spices with turkey instead of ground beef.
Provolone Burgers courtesy of Cooking Up Reynolds History
Recipe Total Time: 30-45 minutes
Recipe Yields 8 Servings
Preheat Grill to Medium-Hot
1 med. onion, finely chopped
2 eggs, lightly beaten
3 tsp. dried basil
2 garlic cloves, minced
1 tsp. dried oregano
½ tsp. salt
¼ tsp. pepper
3 lbs. ground beef
8-12 slices provolone cheese
8-12 sandwich rolls, split
1. In a large bowl, combine the first 7 ingredients. Crumble beef over mixture; mix well.
2. Shape into 8-12 patties.
3. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until no longer pink.
4. Top each patty with cheese slice; grill 1 minute longer or until cheese is melted.
5. Grill rolls cut side down 1-2 minutes or until toasted.
6. Serve on bread with desired toppings.
|Yes that is sponge bob Mac-n-Cheese|