Power yourself up with a “Power Burger”

This week has been a full week with not a minute to myself. I have been to swim meets (for Daijia), track meets (for Tajiah), and and finishing up my last week of summer school. I am exhausted!! I guess I would not be Mom on the Run without my busy schedule.

I love to make a good burger during busy weeks because it is filling and not as time consuming as other meals can be. Burgers also tend to be a crowd pleaser which also makes my life easier. This mom loves any thing that saves me time! So onto this great burger recipe…..

This recipe is from my favorite 30-minute girl Rachael Ray. I have made these burgers numerous times because my husband loves these recipe. I love this recipe because it incorporates one of my favorite ingredients……VINO!!

Excuse the crazy picture…I was hot and really in the mood for some wine!

Power Burgers By Rachael Ray

Ingredients

• 5 tablespoons extra-virgin olive oil (EVOO), divided
• 2 large onions, thinly sliced
• Salt and freshly ground black pepper
• 3 tablespoons tomato paste
• 3/4 cup dry Italian red wine
• 2 pounds ground sirloin (93% lean or greater)
• 1/2 cup pepperoni, finely chopped (I used prosciutto)
• 1/4 cup (about a handful) Italian parsley, chopped
• 1 teaspoon dried oregano, crushed up slightly with your fingers
• 1 teaspoon crushed red pepper flakes
• 4 tablespoons (1/2 stick) butter
• 3 to 4 cloves garlic, finely chopped or grated
• 4 slices sesame semolina bread, each about an inch thick
• 1 cup grated Parmigiano-Reggiano
• 8 slices deli provolone

Yields: 4 servings

Preparation

Preheat broiler.

Place a large pan over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the onions and season with salt and freshly ground black pepper. Place a lid or piece of aluminum foil over the pan and cook the onions, stirring occasionally, until they start to soften, 2-3 minutes. Remove the lid or foil from the pan and continue cooking until fully softened, another 4-5 minutes.

Add the tomato paste to the pan and cook, stirring occasionally, until it smells sweet and has caramelized slightly, 2-3 minutes. Add the wine and scrape the pan with a wooden spoon to remove any bits that may be stuck to the bottom. Cook until the wine has almost completely evaporated, 3-4 minutes. Remove the onions from the heat, cover them again with the lid or aluminum foil and reserve until ready to serve.

Place a large skillet over medium-high heat with three turns of the pan of EVOO, about 3 tablespoons. In a large mixing bowl, combine the ground sirloin, pepperoni, parsley, oregano and red pepper flakes. Season the meat with salt and freshly ground black pepper, then flatten the meat down in the bowl and score it into four using the side of your hand.

Form a patty with each of the four portions of the meat and place them into the hot skillet. Cook until desired doneness, 4-5 minutes per side for medium. We decided to grill our burgers.

This is with the pictures end because my camera died! While the burgers are cooking, place a small pot over medium heat with the garlic. Melt the butter then remove the pot from the heat to allow the garlic flavor to infuse the butter. While the butter is melting, place the bread slices on a baking sheet and toast them under the broiler until golden brown on each side. Brush the toasts with the garlic butter and sprinkle the grated cheese over each of them. Place four toasts back on the baking sheet and top each with one of the burgers. Divide the onion mixture between the four burgers and top each one with two slices of cheese. Place the burgers back under the broiler to melt the cheese.

Serve the burgers with a knife and fork, and your favorite salad on the side.

These burgers are great for a dinner party or a weeknight meal. The onion wine mixture adds so much flavor to the burgers that it melts in your mouth with flavor explosion!

TGIF….Don’t forget that tomorrow ends the Mom on the Run Fantastic Friday giveaway. I am love with ZEVIA! I need to buy more at Whole Foods.