STEAK PIZZAIOLA BURGERS

Steps:

• Heat 2 tablespoons oil in a large pan over med-high heat.
• Add in onions and season with salt and pepper.
• Cover the onions with a piece of foil and cook, stirring occasionally, until they start to soften, 2-3 minutes.
• Remove the foil and continue cooking until fully softened, about 5-6 minutes.
• Add in the tomato paste; cook/stir occasionally, until it smells sweet and has caramelized, 2-3 minutes.
• Add in the wine and scrape the pan with a wooden spoon to loosen any browned bits that may be stuck to the bottom.
• Cook until the wine has almost completely evaporated, 1 minute; turn off the heat and reserve.
• While the onions cook, place a big skillet over med-high heat with the remaining tablespoon of oil.
• In a big mixing bowl, use your hands to combine the ground sirloin, pepperoni, parsley, oregano, and red pepper flakes.
• Season the meat with salt and pepper, then score the meat into 4 parts using the side of your hand.
• Form 4 large patties thinner in the center than at the edges for even cooking and to prevent the burgers from bulging.
• Cook for 4-5 minutes per side for medium doneness.
• Preheat the broiler.
• While the burgers are cooking, heat the butter and garlic together in a small pot over medium heat.
• When the butter melts, remove the pot from the heat to infuse the butter with the garlic flavor.
• While the butter is melting, place the bread slices on a baking sheet and toast them under the broiler until golden brown on each side.
• Brush the toasts with the garlic butter and sprinkle with the grated cheese.
• Place the toasts back on the baking sheet and top each with one burger.
• Divide the onion mixture among the four burgers and top each one with two slices of cheese.
• Slide the burgers under the broiler to melt the cheese, 2-3 minutes.
• Serve the burgers with a knife and fork, and with your favorite salad on the side.