Philly Cheesesteak Burger Recipes

Steps:

• Bobby's Perfect Patty
• Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
• Provolone
• Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
• Hot Peppers
• Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
• Roasted Peppers
• In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
• Onions
• Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

Steps:

• Heat grill to medium-high heat.
• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring occasionally. Remove from heat. Stir in 1 tsp. Worcestershire sauce.
• Mix meat and remaining Worcestershire just until blended; shape into 4 (1/4-inch-thick) rectangular patties (to fit shapes of rolls). Grill 3 to 4 min. on each side or until done. Remove from grill.
• Heat CHEEZ WHIZ as directed on label; spread onto cut sides of rolls. Fill with burgers and cooked vegetables.

Steps:

• Turn grill or stove onto medium-high.
• Take ground hamburger and make into 6 patties.
• Mix all seasonings and season patties equally.
• Put patties on grill or stove. When about 70-80% toward your wanted doneness, add provolone and vegetables. Cook the rest of the way.
• Put patties in hamburger buns. Serves ~great~ with a cold drink, enjoy!