Rachaels Pizzaiola Burgers Recipes

A BURGER FOR RACHAEL

Steps:

• Preheat oven to 500 degrees F.
• Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly, then season with rosemary, salt and pepper, to taste, and 1 teaspoon crushed red pepper flakes. Crack a couple of garlic cloves and add to the potatoes. Roast 25 minutes, turning once. Remove from the oven, set aside and keep warm.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add 2 to 3 cloves of grated garlic, grill seasoning, fennel seed, 1 teaspoon crushed red pepper flakes and Worcestershire sauce. Mix the ingredients well and form into 4 patties. Make patties thinner in the center, since burgers tend to bulge as they cook. Cook burgers 5 to 6 minutes on each side.
• While burgers cook, slice the tomatoes and onion.
• In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms.
• Place the cheese on top of the burgers and allow to melt.
• Toast buns and place burgers on the bottoms. Top with tomato, onions and basil. Slather the bun tops with some olive tapenade and cover the burgers with bun tops. Serve with oven fries.

PORK CHOPS PIZZAIOLA

Steps:

• Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
• Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.

BURGERS A LA PIZZAIOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
• Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
• Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
• Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
• Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.

MOP SAUSAGE BURGERS

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.
• Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.

STEAK PIZZAOLA WITH THE WORKS

Steps:

• Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.

RACHAEL RAY'S HARVEST TURKEY BURGERS

Steps:

• Combine first 7 ingredients in a bowl and form into 4 large patties.
• Brush with olive oil and cook 7 minutes each side over medium high heat in nonstick pan.
• Serve on split buns with lettuce, tomato and ranch dressing.

RACHAEL RAY'S MEATZA PIZZA BURGERS

Steps:

• Combine ground beef, tomato paste, chorizo or pepperoni, oregano, garlic, and pepper. Form into 4 patties.
• Now it's time to cook the burgers. Ray's directions are for grilling: cook burgers for 5 minutes on each side over medium-high gas heat or charcoal. But I bet you can just pan fry them or pop them on an indoor grill.
• In the last minute, melt a slice of provolone on each burger. Serve with romaine lettuce and slice tomato on crusty rolls.

PIZZAIOLA BURGERS

Steps:

• Preheat the grill.
• Meanwhile, prepare the burger mixture. Turn on a food processor fitted with metal blades and drop three of the garlic clove halves and the basil leaves through the feed tube to chop them finely. Stop the machine, scrape down the sides of the work bowl, and add the ground beef, Parmesan, tomato paste, oregano, and sugar. Pulse the machine on and off several times until the ingredients are well mixed. With clean hands, form the mixture into four equal circular patties about 3/4 inch thick. Set the patties aside on a plate. Wash your hands and then brush the cut sides of the rolls with the olive oil.
• Carefully oil the grill rack. Put the burgers on the grill and cook until done medium well, 12 to 14 minutes, turning once. During the last 2 minutes or so, put the roll halves oiled sides down on the grill to toast until golden.
• Quickly rub the toasted side of each roll half lightly with the cut side of the remaining garlic clove half. Place a burger on the bottom half of each roll and serve with condiments for guests to add to taste.

RACHAEL RAY'S SPANAKOPITA BURGERS

Steps:

• Heat a large nonstick skillet over medium heat.
• To one side, add a little extra-virgin olive oil and a tablespoon of butter.
• When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.
• Return pan to heat.
• Squeeze all the water out of the thawed spinach.
• Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
• Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil.
• Mix and form into 4 patties, 1-inch thick.
• Raise heat on pan to medium-high.
• Add patties and cook 6 minutes on each side.

PORK CHOPS PIZZAIOLA

Steps:

• Season chops with salt and pepper.
• Heat extra virgin olive oil in large skillet over medium-high heat.
• Add the crushed garlic and stir it around to flavor the oil.
• Add in the chops and caramelize on both sides, 2 - 3 minutes per side.
• Remove the chops to a plate and reserve.
• Stir in the fennel seeds, onions, red pepper flakes, and oregano.
• Reduce the heat and cook for 7 - 8 minutes.
• Add the tomato paste, and cook for 1 minute.
• Add the wine and cook for another minute.
• Stir in the stock and combine well.
• Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 - 6 minutes.