Garlicky Patty Melts with Provolone

Chili pepper adds spice to this cheeseburger to serve with Bacon and Egg Macaroni Salad.


  • 2 pounds ground sirloin
  • 1-2 Fresno chili peppers, seeded depending on heat tolerance, and finely chopped
  • 3-4 cloves garlic, finely chopped
  • 2 small sprigs rosemary, finely chopped
  • A handful of flat leaf parsley, finely chopped
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil, (EVOO) for drizzling
  • Softened butter
  • 12 slices good-quality white or Italian bread
  • A couple handfuls of arugula or baby spinach leaves
  • 12 slices deli-sliced sharp provolone


Heat a griddle or cast iron pan over medium-high heat.

Combine the meat, chili pepper, garlic, rosemary, parsley, salt, pepper and a little EVOO.

Form into six thin patties. Drizzle the patties with a little more EVOO and fry on the hot griddle for 3-4 minutes per side. Remove from the heat.

Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with one slice of cheese, a few leaves of arugula, the patty, a second slice of cheese and finally another slice of bread.

Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

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