"THE ULTIMATE PHILLY BURGER"
Mike's Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
I like Philly cheesesteaks with lots of Red & Yellow Bell Peppers, so I load them on here, too.
I saute thin rings of Spanish onion in canola oil until soft and golden to top off the burger.
If you'd like a little sauce, try A-1 or Heinz 57. Now...DIG IN & ENJOY! GO PACK!