Well, sorry about the long lapse in recipes and general ramblings about food and life. But, with our new found exciting baby news (little girl Lewis coming 8.8.16!) and starting a new job, we’ve had a few other things on our mind. Don’t worry though, The Beard & The Baker (and the bun 😉 ) are here to give you some stellar recipes starting with one of my favorite American dinner time classics.
You’ve guessed it — we’re making philly burgers! The Beard and I like completely different toppings so you’re getting two different takes on this tasty sandwich. On that note, is a burger a sandwich? Or is it it’s own amazing category of beefy and cheesy goodness? I’m going to go with separate category, feel free to disagree as you see fit.
I’m a pretty classic lady when it comes to toppings, just give me some cheddar cheese with lettuce, onion, super crunchy dill pickles and slather on some mayo and mustard. Finish that off with a toasty bun and you’ve got the dreamiest burger in my opinion. Doesn’t that just remind you of summer cookouts and family time? The Beard is a little more non-traditional which is great because then we don’t have to share. We recently went to a local dinner called Jack & Benny’s Barnstormer Diner at the OSU Airport right by our house and he got a Philly burger so he decided we needed to recreate that tonight.
Since my take on a perfect burger is a little more straightforward, we’ll focus on The Beard’s creation for this post. The midwest version of a Philly Cheesesteak has beef, green peppers, caramelized onions and usually provolone cheese on it. Our take on this style burger is to use 85/15 ground beef then add some sautéed green peppers and onions topped with some swiss cheese to really bind it together.
I’ve read about the “divot” rule when it comes to making burgers and I’ve heard Bobby Flay say it about a million times on The Food Network. But, I’ve never actually tried it, until tonight. The gist is that you form your patty into the circular size you’d like and then gently press a dimple in the middle of the burger so it cooks evenly and doesn’t turn into a giant thick meatball.
Once you’ve got the burgers ready to go, you can let those hang out in the fridge while you prep your peppers and onions. Go ahead and chop them into roughly the same size pieces and get your cast iron skillet nice and toasty. Toss a little bit of oil into your pan, once it’s sizzling and all warmed up, add your peppers and onions. Basically, you’re just trying to soften them up and gain a little coloring and extra flavor. Once those are all set, let them stay warm in the pan and get another pan ready for your burger patties.
Because we are super healthy in our household, we add butter when we cook our burgers. Don’t tell my doctor. Pop your almost philly burgers into the warm pan and slightly flatten them. But, only if you are making thin patties like us. Let them cook for about 3 minutes on each side. On the second flip, add your cheese to let it get nice and melty. Throw some peppers and onions on there, slide it onto a toasted bun and you’ve got yourself a pretty delicious Philly burger.
- 1 lb 85/15 ground beef
- 1 green bell pepper
- 1 small yellow onion
- 8 oz sliced swiss cheese
- 4 brioche burger buns
- 1 tablespoon butter
- bursar seasoning
- gem lettuce
- Form ground beef into 4 equal sized patties and place small dimple in the middle. Season with Borsari on both sides. Place in refrigerator.
- Slice pepper and onion into similar size pieces and set aside.
- Warm cast iron skillet and add 1-2 tablespoons canola oil. Once it starts sizzling, toss your sliced peppers and onions and let them cook for 3-4 minutes. They should be a little bit charred and slightly softened. Leave pan on low to keep peppers and onions warm.
- Heat another cast iron skillet and 1 tablespoon butter. Remove patties from refrigerator and add to hot pan. Cook for about 3 minutes on each side.
- While burgers are still in pan, add cheese and let it melt a little bit. Add your peppers and onions then slide onto a toasty bun.