The first thing that I have to do on any visit to Philadelphia is get myself a cheesesteak. Whether it’s from Tony Luke’s, Gino’s, or Pat’s, I can’t do anything until I’ve had one. I always order mine with Provolone cheese and lots of hot peppers, and you’ve got to do what the locals do and say “wit,” as in with griddled sweet onions and bell peppers. All of those toppings do make for one great sandwich, but move them onto a burger . . . now that’s what I’m talking about! And I don’t even need to leave my home state to get my fix.

　　

Ingredients

serves 4

　　3 1/2 tablespoons canola oil

　　1 large Spanish onion, sliced into thin rings

　　1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

　　Kosher salt and freshly ground black pepper

　　8 slices aged Provolone cheese, each 1/4 inch thick

　　4 sesame seed hamburger buns, split; toasted (see page 15), if desired

　　2 jarred roasted red bell peppers, coarsely chopped

　　Pickled hot pepper rings

　　Fresh flat-leaf parsley leaves, for garnish (optional)

　　

Step 1

Heat 2 tablespoons of the canola oil in a sauté pan or griddle over medium-high heat until almost smoking. Add the onions and cook, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Remove the onions to a plate.

　　

Step 2

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

　　

Step 3

Cook the burgers, using the remaining 1 1/2 tablespoons canola oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).

　　

Step 4

Place the burgers on the bun bottoms and top with onions, roasted red peppers, hot peppers, and parsley, if using. Cover with the bun tops and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes