Knife-and-Fork Burgers with Provolone Dipping Sauce and Roasted Tomato Salad Rachael Ray   From Every Day with Rachael Ray December-January 2008 FOUR SERVINGS 1 pint cherry or grape tomatoes 2 large shallots, sliced or chopped 3 tablespoons extra-virgin olive oil (EVOO) Salt and pepper 2 pounds lean ground beef sirloin 2/3 cup finely chopped flat-leaf parsley (a couple of generous handfuls) 2 cloves garlic, grated 2 tablespoons butter 2 tablespoons flour 1 1/2 cups milk 1 1/2 cups shredded provolone cheese 1 large bunch arugula Juice of 1/2 lemon 1. Heat the oven to 400°. On a baking sheet, toss the tomatoes and shallots in 1 tablespoon EVOO; season with salt and pepper. Roast for 15 minutes; set aside. 2. Meanwhile, combine the ground beef, parsley and garlic and form into 4 patties, pressing your thumb into the center of each burger to prevent it from bulging when cooking. In a large nonstick skillet, heat 1 tablespoon EVOO , 1 turn of the pan, over medium-high heat and cook the burgers for 7 to 8 minutes on each side for well-done. 3. While the burgers cook, in a medium saucepan, melt the butter over medium heat, whisk in the flour and cook for 1 minute. Whisk in the milk and cook until thickened, 3 to 4 minutes. Add the provolone and, using a wooden spoon, stir in a figure-eight motion until combined; season with salt and pepper. 4. Toss the arugula with the lemon juice, remaining 1 tablespoon EVOO and salt and pepper to taste. Add the warm tomatoes and shallots and toss to combine. 5. Serve each burger with a pile of salad and a small bowl of cheese sauce for dipping.

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