Ingredients
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 small onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 cup parsley, loosely packed, finely chopped
  • 1 lemon
  • 1 teaspoon red pepper flakes (1/3 palm full)
  • 1½ pounds ground sirloin (85%)
  • Salt and pepper
  • ½ cup aquafaba spread or mayonnaise
  • ¼ cup ketchup
  • 2 tablespoons balsamic drizzle or aged balsamic vinegar
  • 4 slices deli-sliced provolone cheese, sliced on the thicker side
  • 4 artisan style or ciabatta rolls, warmed or charred and split
  • Baby kale or arugula
  • 4 slices speck, smoked prosciutto or other smoky ham
Yield
Serves: 4
Preparation

Heat a skillet over medium to medium-high heat, add olive oil, 2 turns of the pan, then add onions and garlic and cook 5 minutes. Remove to bowl and cool.

Combine the cooled onions and garlic with parsley, zest and juice of a lemon, and chili flakes. Combine the onion-gremolata mixture, beef, and salt and pepper. Form 4 patties, thinner at the center and thicker at the edges.

Heat a cast-iron skillet over medium-high heat.


Combine mayo, ketchup and balsamic vinegar.

Cook patties 8 minutes, turning occasionally, and melt cheese over burgers.

Build burgers: bun bottom, balsamic sauce, baby kale or arugula, cheeseburgers, folded ham, balsamic sauce on bun top.