2 Tbsp. EVOO, plus more for drizzling
Salt/Pepper
2 lbs. course-ground sirloin or turkey
3 Tbsp. butter
2 garlic cloves, finely chopped or grated
2 Tbsp. all-purpose flour
1 cup whole milk, room temperature
1/2 cup grated parmesan cheese
Balsamic Drizzle (reduce 1/2 cup balsamic vinegar with 3 Tbsp. brown sugar over medium heat until thick and syrupy, a couple minutes)
4 romaine leaves
4 kaiser rolls, toasted
1/2 cup fresh basil leaves (8-10 leaves), thinly sliced
Preheat the oven to 325 degrees.
Place a cooling rack over a rimmed baking sheet. Arrange the tomato slices on the rack, then drizzle with a touch of EVOO and season with salt & pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.
When the tomatoes are about ready, heat a grill pan over medium-high heat and and 2 Tbsp. EVOO. While the pan is heating up, combine the meat with some salt & pepper. Form the mixture into 4 patties thicker at the edges and thinner in the center for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking). Cook the patties for 10 min. for medium-rare, 12 min. for pink centers, and 14 min. for well done (if doing turkey, make sure to do them well done).
While the patties are cooking, place a small pot over medium heat with the butter. Add the garlic to the melted butter and cook for about a minute. Add the flour to the pan and cook for 1 minute more. Season with salt & lots of pepper. Whisk the milk into the butter-flour mixture and bring up to a grated cheese. Prepare the balsamic drizzle in a small pot.
To assemble, place a lettuce leaf on each bun bottom and top it with a burger patty. Pour garlic-black pepper-parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle. Set the bun tops in place and serve.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 96-97
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