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Playing Philly Burgers


  • 2 1/2 pounds ground sirloin
  • About 1/3 cup Worcestershire sauce
  • 4 to 6 cloves garlic, minced or grated
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
  • A handful chopped parsley
  • Kosher salt and coarse black pepper
  • Olive oil, to coat plus 2 tablespoons
  • 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 dried flakes
  • 1 cup beef or veal stock
  • 12 to 16 slices deli-cut provolone cheese
  • 6 to 8 crusty rolls, lightly toasted


Serves: 6 to 8


Combine beef, Worcestershire sauce, garlic, oregano, parsley, salt and pepper in a mixing bowl with your hands. Chill to combine flavors.

While meat chills, heat olive oil, 2 turns of the pan, over medium-high heat. Add onions, season with salt and pepper and let sweat 5 minutes. Add peppers and chili pepper, and cook 7-8 minutes more to soften. Keep onions and peppers moist and saucy with stock.

Bring meat to room temperature and form 6-8 patties that are thinner at the center than the edges for even cooking. Drizzle patties with olive oil to coat and cook over medium-high heat on a hot grill or griddle pan to desired doneness, about 8 minutes, turning once for pink center. Melt 2 slices of provolone over each patty in last minute of cooking time. Serve burgers on toasted crusty rolls and top with saucy peppers and onions.