Rachael Ray's Chuck Burgers with Parmesan Sauce and Balsamic Drizzle

Ingredients

Cooking Directions

Preheat the oven to 325°F.

Set a cooling rack over a baking sheet. Arrange the tomatoes on the rack, then drizzle with a touch of EVOO. Season with salt and pepper. Roast the tomatoes 45 minutes.

When the tomatoes are about ready, heat a large skillet over medium-high heat.

Season the beef with salt and pepper. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook). Add the 2 tablespoons EVOO, 2 turns of the pan, to the hot skillet. Cook the burgers, flipping once, 10 minutes for medium (adjust the timing for rarer or more well-done burgers).

While the burgers are cooking, place a small saucepan over medium heat with the butter. Add the garlic and cook for about 1 minute. Add the flour and cook for 1 minute more. Whisk in the milk and bring up to a bubble. Season with salt and 1 teaspoon coarsely ground black pepper. Simmer until the sauce has thickened, about 2 minutes. Stir in the grated cheese.

Prepare the balsamic drizzle in small saucepan if not using store-bought.

Place lettuce on the roll bottoms and top with the burgers. Pour Parmigiano-Reggiano sauce over the burgers, set the roasted tomatoes in the sauce, scatter basil over the burgers, and garnish with the balsamic drizzle. Set the roll tops in place.

TIP: Balsamic drizzle is available in some supermarkets, or make your own: Combine 1/2 cup balsamic vinegar and 2 tablespoons brown sugar in a small saucepan and reduce over medium heat until thick and syrupy, a couple of minutes.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Rachael Ray.