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Knife-and-Fork Open-Faced Burgers Topped with Stuffed Thick-Cut Sliced Tomatoes

Knife-and-Fork Open-Faced Burgers Topped with Stuffed Thick-Cut Sliced Tomatoes


  • 2 pounds ground beef or ground lamb

  • Kosher salt and black pepper

  • 3 tablespoons grated onion

  • 2 tablespoons rosemary, finely chopped

  • 2 tablespoons Worcestershire sauce

  • 6 cloves garlic, chopped, divided

  • Olive oil, for drizzling, plus 2 tablespoons

  • 3 large ripe heirloom tomatoes or beefsteak tomatoes

  • 2 tablespoons butter

  • 1 cup panko breadcrumbs

  • 1 cup freshly grated Parmigiano Reggiano cheese

  • 1/2 cup flat leaf parsley, chopped

  • 1/4 cup mint leaves, chopped

  • 6 pieces white Italian bread (from the bakery counter) sliced 1-inch thick, toasted


Pre-heat the oven to 400°F. Combine the meat with salt, pepper, grated onion, rosemary, Worcestershire, four cloves of garlic and a fat drizzle of olive oil. Form six patties, making them thinner at the center and thicker at the edges for even cooking. Trim the top and bottom of the tomatoes and core. Halve the tomatoes to make two thick-cut slabs from each tomato, the same thickness as your burgers. Heat 2 tablespoons olive oil, two turns of the pan, in a small skillet over medium heat. Melt the butter into the oil; add two cloves chopped garlic and swirl for a minute. Add the panko and toss to combine; season with salt and pepper and transfer to a bowl. When the panko cools, add the grated cheese, parsley and mint. Fill and mound up the stuffing on the tomatoes. Bake until golden and tomatoes slumped a bit, about 12-15 minutes. Heat a griddle or large skillet over medium-high heat. Griddle the burgers, 7-8 minutes, turning once. Place the burgers on the toast and top with the stuffed tomatoes. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit