Knife-and-Fork Burgers with Provolone Dipping Sauce and Roasted Tomato Salad

Image of Knife-and-Fork Burgers With Provolone Dipping Sauce And Roasted Tomato Salad, Rachael Ray Magazine
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Ingredients

  • 1 pint cherry or grape tomatoes
  • 2 large shallots, sliced or chopped
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • Salt and pepper
  • 2 pounds lean ground beef sirloin
  • 2/3 cup finely chopped flat-leaf parsley (a couple of generous handfuls)
  • 2 cloves garlic, grated
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1-1/2 cups milk
  • 1-1/2 cups shredded provolone cheese
  • 1 large bunch arugula
  • Juice of 1/2 lemon

Description

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