Aired March 8, 2010
2/3 cup breadcrumbs
1/3 cup finely chopped flat-leaf parsley
1/3 cup grated Pecorino Romano cheese
1 egg, lightly beaten
2 large cloves garlic, finely chopped
3 tablespoons grated onion
A splash whole milk
1/2 tablespoon rubbed or ground sage
Salt and pepper
EVOO Extra Virgin Olive Oil, for generous drizzling
8 deli slices mild or sharp provolone cheese
1 15-ounce can fire-roasted diced tomatoes
A few leaves fresh basil, torn
A pinch dried oregano or marjoram
4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted
Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, Pecorino Romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.
While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.
Place the burgers on the roll bottom, then top with the sauce and roll tops.