- 2 1/2 pounds ground sirloin
- About 1/3 cup worcestershire sauce
- 1/4 cup finely chopped flat-leaf parsley (a small handful)
- 4 - 6 cloves garlic, minced or grated
- 2 teaspoons chopped fresh oregano or 1 tsp. dried oregano
- Kosher salt and coarse black pepper
- 2 tablespoons EVOO, plus more for drizzling
- 2 onions, halved and thinly sliced
- 3 cubanelle peppers-halved, seeded and thinly sliced
- 1 fresh red or green chile pepper, seeded and thinly sliced, or 1 tsp. crushed red pepper
- 1 cup beef or veal stock
- 12 - 16 slices deli-cut provolone
- 6 - 8 crusty rolls, split and lightly toasted
In a mixing bowl, combine the beef, worcestershire sauce, parsley, garlic, oregano, salt and pepper. Place in the refrigerator until chilled so flavors can meld.
While the meat chills, heat 2 tbsp. EVOO in a skillet, 2 turns of the pan, over medium-high heat. Add the onions, season with salt and pepper and cook for 5 minutes. Add the cubanelle peppers and chile pepper (or crushed red pepper) and cook 7 to 8 minutes to soften. Keep the onions and peppers moist and saucy by adding the stock a little bit at a time.
Bring the meat to room temperature and form 6 to 8 patties that are thinner at the center than at the edges, for even cooking; drizzle with EVOO. On an outdoor grill or in a large skillet or griddle pan, cook the patties over medium-high heat to desired doneness, about 8 minutes for pink centers, turning once. Melt 2 slices of provolone over each patty during the last minute of cooking. Serve burgers on the toasted rolls topped with the saucy peppers and onions.