Provoleta Burger

4 burgers

Ingredients

Burgers:

  • 1 ½ lbs medium ground beef
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tbsp chopped fresh parsley

Provoleta:

  • 12 slices Cracker Barrel Provolone Cheese Slice
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes

Chimichurri:

  • ¾ cup olive oil
  • 2 ½ tbsp red wine vinegar
  • 1 cup parsley, finely chopped
  • 5 cloves garlic, finely chopped
  • 2 red chilies, deseeded and finely chopped
  • 1 tsp dried oregano
  • 1 tsp coarse salt
  • ½ tsp pepper

Pickled Red Onions:

  • 1 small red onion, thinly sliced
  • ½ cup red wine vinegar
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • ¼ tsp pepper
  • ½ tsp celery salt

Toppings:

  • Chimichurri sauce
  • Quick pickled red onions
Products Used:
Cracker Barrel Provolone Cheese Slice (14g)

Directions

Safety & Prep:

  1. Wash hands thoroughly and sanitize all work surfaces.
  2. Use the proper color-coded cutting board for each ingredient type.

Method

  1. In a bowl, combine ground beef, salt, pepper, and parsley. Divide mixture into 4 equal portions.
  2. Form each portion into patties. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to cook.
  3. Make 4 stacks of 3 provolone cheese slices each. Sprinkle oregano and crushed red pepper flakes evenly over the stacks. Place parchment paper between each stack and refrigerate until ready to use.
  4. Combine all chimichurri ingredients in a bowl, mixing well (hand chop all ingredients, no blender).
  5. For the pickled red onions: place sliced onions in a jar. Whisk together red wine vinegar, sugar, olive oil, pepper, and celery salt. Pour over onions and let marinate.
  6. Cook burgers on a grill to desired doneness.
  7. In a small 4-inch cast iron skillet, heat a little olive oil to coat the bottom. Once hot, add one stack of provolone cheese. After 1 minute, flip the cheese to melt and get a slight crisp.
  8. To serve, place each patty on a toasted bun, top with the melted provoleta cheese stack, spoon chimichurri sauce over, and add pickled red onions.
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