Good Morning America Recipes

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

Gourmet Burgers You Can't Resist

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The TV chef talks about her food truck and her new book, "The Book of Burger."
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Servings:4
Difficulty: Easy
Cook Time: min

These burgers put the average cheeseburger to shame.

Ingredients

  • 3 vine-ripened tomatoes, cored and sliced 1/4 inch thick
  • 2 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
  • Kosher salt and pepper for seasoning, plus 1 teaspoon coarsely ground pepper for the sauce
  • 11/2 pounds coarse-ground beef chuck (see Tip, page 6)
  • 3 tablespoons butter
  • 2 cloves garlic, finely chopped or grated
  • 2 tablespoons flour
  • 3/4 cup milk
  • 1/3 cup grated Parmigiano-Reggiano cheese (a couple of small handfuls)
  • Balsamic drizzle (see Tip)
  • Leaf lettuce
  • 4 kaiser rolls, split and toasted
  • 1/2 cup basil leaves (8 to 10), thinly sliced
  • 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.

    Recipe Summary

    Main Ingredients: tomatoes, olive oil, garlic, basil, ground beef

    Course: Dinner

    More Info: Kids Friendly


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