Garlicky Patty Melts with Provolone

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

1. Heat a griddle or cast iron pan over medium-high heat.
2. Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil.
3. Form into 6 thin patties.
4. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side.
5. Remove from the heat.
6. Lightly butter the bread.
7. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread.
8. Cook the patties on the griddle to melt the cheese, 2 minutes on each side.
9. Cut the patty melts from corner to corner and serve immediately.

ground sirloin, chile peppers, garlic, rosemary, parsley, kosher salt, extravirgin olive oil, butter, bread, couple handfuls arugula, deli

Taken from www.foodnetwork.com/recipes/rachael-ray/garlicky-patty-melts-with-provolone-recipe.html (may not work)