- 2 1/2 pounds ground sirloin
- About 1/3 cup Worcestershire sauce
- 1/4 cup flat leaf parsley, finely chopped (a small handful)
- 4-6 cloves garlic, minced or grated
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
- Kosher salt and coarse black pepper
- 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
- 2 onions, halved and thinly sliced
- 3 cubanelle peppers, halved, seeded and thinly sliced
- 1 fresh red or green chili pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper
- 1 cup beef or veal stock
- 12-16 slices deli-cut provolone cheese
- 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 that the flavors can meld.
While the meat chills, heat 2 tablespoons EVOO in a skillet, two 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 chili pepper (or crushed red pepper) and cook for 7-8 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 6-8 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 two slices of provolone over each patty during the last minute of cooking. Serve the burgers on the toasted rolls topped with the saucy peppers and onions.