Philly Cheesesteak Burger Recipe with Roasted Garlic Aioli
This is my version of a cheesesteak wit - the Philly Cheesesteak Burger with a kicking Roasted Garlic Aioli. Not just a burger, but a burger infused with big beefy flavor, inspired by my time roaming Philly, and the cheesesteaks I had while there (sans the cheese whiz).
1lbsground beefground sirloin and well marbled rib eye if possible
1tspWorcestershire sauce
1tbsMontreal Steak Seasoninglow-sodium if you can find it
salt and pepper
1/2onionsliced into rings
1green pepperseeded and sliced into rings
4provolone slices
red leaf lettuce
soft burger buns
Instructions
Make the rosted garlic aioli
Preheat the oven to 400 degrees F. Chip the top bit off of the head of garlic, exposing the cloves. Don't worry about the skin. Place in an aluminum foil packet and drizzle with olive oil. Sprinkle with salt and bake for 40 minutes.
When cool enough to handle, squeeze the garlic from the skin and pulse in a food processor. Add the mayo, and pulse until combined. Season with salt and pepper if needed. Store in an airtight container in the fridge for up to 3 days.
Make the burgers
Meanwhile, preheat your grill for medium-high. Clean and grease the grates.
Mix the ground beef, Worcestershire sauce, Montreal Steak seasoning, and salt and pepper in a bowl. Form into even patties with an indent from your thumb in the center.
Drizzle a little more olive oil in a large skillet over medium heat and cook the peppers and onions until soft and starting to brown, 8 to 10 minutes. Set aside.
Cook the burgers
Place the burgers on the preheated grill and cook until done, 5 to 7 minutes, flipping once halfway through. Cover with cheese, close lid and let the cheese melt, a minute longer.
Serve
Arrange the burgers on toasted buns with the garlic mayo, lettuce, peppers and onions. Serve warm and with napkins.