Knife-and-Fork Open-Faced Burgers Topped with Stuffed Thick-Cut Sliced Tomatoes

by Rachael Ray Show Staff 9:00 AM, June 2, 2015

Aired June 2, 2015

Serves 6

2 pounds ground beef or ground lamb
Kosher salt and black pepper
3 tablespoons grated onion
2 tablespoons rosemary, finely chopped
2 tablespoons Worcestershire sauce
6 cloves garlic, chopped, divided
Olive oil, for drizzling plus 2 tablespoons
3 large ripe heirloom or beefsteak tomatoes
2 tablespoons butter
1 cup panko breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup flat-leaf parsley, chopped
1/4 cup mint leaves, chopped 
6 pieces of white Italian bread (from Whole Foods bakery counter) sliced 1-inch thick, toasted   


Preheat oven to 400°F.
Combine meat with salt, pepper, grated onion, rosemary, Worcestershire, 4 cloves of garlic and a fat drizzle of olive oil. Form 6 patties thinner at center and thicker at edges for even cooking.  
Trim top and bottom of tomatoes and core. Halve the tomatoes to make 2 thick cut slabs from each tomato the same thickness as your burgers.
Heat 2 tablespoons olive oil, 2 turns of the pan, in a small skillet over medium heat. Melt butter into oil, add 2 cloves chopped garlic and swirl a minute. Add panko and toss to combine, season with salt and pepper, and transfer to a bowl. When panko cools, add grated cheese, parsley and mint. Fill and mound up stuffing on the tomatoes. Bake until golden and tomatoes slumped a bit, about 12-15 minutes.  
Heat a griddle or large skillet over medium high heat.  Griddle burgers, 7-8 minutes turning once. 
Place burgers on toast and top with stuffed tomatoes.