RECIPES: Recipe Details

Rate This Burger 
No votes yet

South Philly Italian Stallion Burgers

Hi, my name is C.J. and I'm a teacher from Philadelphia. I love to cook, especially grilling, and I got the idea of entering this contest after watching the build a better burger challenge on the food network, which happens to be my favorite channel. I've made this recipe several times for me and my wife, fine tuning it each time until I felt I had the best possible recipe for submission. I chose this recipe because of the strong Italian heritage of South Philly (incedentally, I happen to be of Irish descent, but my wife is Italian, so I get to cook Italian dishes and call them authentic by association, ha-ha). Thanks for reviewing my recipe, and I hope it is considered good enough for the finals!

Ingredients 

Non-stick spray for grill
1. 1 large red pepper
2. 1 large green pepper
3. 1 large yellow pepper
4. 3 cloves garlic 5
. ¼ cup parmesan cheese
6. 2 cups fresh basil
7. 3 tablespoons pine nuts
8. ½ cup extra virgin olive oil
9. 6 tablespoons Italian bread crumbs
10. 6 teaspoons sea salt
11. 6 teaspoons pepper
12. 1 ½ pounds top blade chuck steak
13. 1 ½ pounds top sirloin steak
12 teaspoons extra virgin olive oil(same ingredient as number 8) 14. 2 loaves Sicilian semolina bread
15. 6 tablespoons marinara sauce 1
6. 18 slices provolone cheese

Instructions 

Preheat grill, all burners on high with lid closed, for 15 minutes. Use grill brush to clean grill. Spray non-stick spray on folded paper towels (about 10) and rub on grates with tongs. With burners on high, place red, green, and yellow peppers on grill. Cook until all sides of peppers are charred and blackened, about 8 minutes. Remove peppers to large plastic bowl, cover tightly with plastic wrap, and set aside. Take garlic and finely mince, set aside. Finely grate parmesan cheese, set aside. Place basil in food processor and process until well-chopped, about 20 seconds. Add pine nuts and minced garlic, process 10 seconds. Add grated Parmesan cheese and process 10 seconds. With processor running, drizzle in extra virgin olive oil and process until mixture is well blended. Empty mixture into a plastic container, use plastic wrap to cover, with wrap touching top of mixture to keep it from drying out. Set mixture aside. Place Italian bread crumbs, sea salt and pepper in large stainless steel bowl. Mix slightly by hand. Set aside. Retrieve covered peppers. Remove plastic wrap and remove peppers from bowl. Peel skins from peppers. Cut tops and bottoms from peppers, just enough to reveal seeds and membranes inside peppers. Remove seeds and membranes. Make one cut lengthwise into each pepper so they can be laid flat. Cut each pepper lengthwise into thirds. Cut each third in half lengthwise. Return pepper slices to bowl and set aside. Cut top blade chuck steak into 1-inch cubes. Cut top sirloin into 1-inch cubes. Working in batches of 6 cubes of each steak at a time, pulse 10 times in food processor. Discard any pieces that did not reduce to a rough ground. Empty each batch into bowl with Italian breadcrumbs, sea salt and pepper. When all batches of steak have been processed and emptied into bowl, hand mix ground steaks with breadcrumbs, sea salt and pepper. Add extra virgin olive oil and continue to hand mix until ground steaks, Italian bread crumbs, sea salt, pepper and extra virgin olive oil are one homogenous mixture. Separate ground mixture into twelve equal pieces. Shape each piece into a flat, round patty 6 inches in diameter. Retrieve pepper slices. Take six green pepper slices and place one slice on the left side of six of the patties. Take yellow pepper slices and place one slice in the middle of the six patties, next to the green pepper slices. Take the red pepper slices and place one next to the yellow pepper slices. Place the six patties with no pepper slices on them on top of the patties with the pepper slices. Use fingers lightly crimp the ends of the two patties together to form one patty. Gently press middle of each patty with the palm of your hand to ensure that patties come together into one patty. Clean grill grates with grill brush, turn burners down to ¾ high, and wipe grates with non-stick sprayed paper towels again. Place six patties on grill and cook for five minutes without moving patties. After five minutes, flip patties and continue to cook for another five minutes. During the second five minutes, cut each loaf of Sicilian semolina bread into thirds, crosswise. Cut each third in half lengthwise. After the second five minutes of cooking are complete, lower burners to low. If grill is equipped with an upper warming rack, move burgers to the rack. If not, move all the burgers to one side of the grill. Place one tablespoon of marinara sauce on each burger, spread sauce around to get even coverage on the burger, and place three slices of provolone cheese on each burger over the marinara sauce. Place each slice of Sicilian semolina bread, crust side up, on grill. Close lid and allow to cook for 30 seconds. Open grill, remove bread, close grill and continue to cook burgers for another 30 seconds. Open grill and remove burgers. Retrieve basil mixture and remove plastic cover. Take the bottom pieces of Sicilian semolina bread, and spread and spoonful of the basil mixture on each. Place one burger on each of the six slices of bread with the basil mixture. Place one small dollop of basil mixture on top of each burger. Place the other six slices of Sicilian semolina bread on top of each burger. Cut each burger in half crosswise to expose peppers in the middle of each burger in the pattern of the Italian flag, and serve immediately.