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“In Rachael Ray's Big Orange Book”
1hr 30mins

Ingredients Nutrition


  1. Heat 2 tablespoons oil in a large pan over med-high heat.
  2. Add in onions and season with salt and pepper.
  3. Cover the onions with a piece of foil and cook, stirring occasionally, until they start to soften, 2-3 minutes.
  4. Remove the foil and continue cooking until fully softened, about 5-6 minutes.
  5. Add in the tomato paste; cook/stir occasionally, until it smells sweet and has caramelized, 2-3 minutes.
  6. Add in the wine and scrape the pan with a wooden spoon to loosen any browned bits that may be stuck to the bottom.
  7. Cook until the wine has almost completely evaporated, 1 minute; turn off the heat and reserve.
  8. While the onions cook, place a big skillet over med-high heat with the remaining tablespoon of oil.
  9. In a big mixing bowl, use your hands to combine the ground sirloin, pepperoni, parsley, oregano, and red pepper flakes.
  10. Season the meat with salt and pepper, then score the meat into 4 parts using the side of your hand.
  11. Form 4 large patties thinner in the center than at the edges for even cooking and to prevent the burgers from bulging.
  12. Cook for 4-5 minutes per side for medium doneness.
  13. Preheat the broiler.
  14. While the burgers are cooking, heat the butter and garlic together in a small pot over medium heat.
  15. When the butter melts, remove the pot from the heat to infuse the butter with the garlic flavor.
  16. 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.
  17. Brush the toasts with the garlic butter and sprinkle with the grated cheese.
  18. Place the toasts back on the baking sheet and top each with one burger.
  19. Divide the onion mixture among the four burgers and top each one with two slices of cheese.
  20. Slide the burgers under the broiler to melt the cheese, 2-3 minutes.
  21. Serve the burgers with a knife and fork, and with your favorite salad on the side.

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