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Broad Street Bully Burger A.K.A. Philly Burger

Since I am from the Philadelphia Metro region, I wanted to create a cheeseburger that incorporated some of the characteristics of foods from our great city. As everyone knows, the Philly Cheese Steak is a staple in our area. There are many “World Famous” cheese steak joints in Philly, and just about every pizza place and other restaurant features the “Philly Cheese Steak”. As I have gotten older and traveled a great deal throughout the United States, I have noticed a lot of restaurants that have either a Philly Cheese Steak, or a Philly Burger and they try to copy the original, but in many cases they aren’t even close. I end up leaving the establishment disgusted with their attempt and homesick. When I arrive back at the Philly Airport, I go right to Pat’s or Tony Lukes! Anyway, some of the ingredients that you always find on a Philly sandwich are meat (of course), and cheese (usually not cheese whiz (“Wiz Wit” is the most common steak ordered at Pat’s. Translated into normal English, that means “I would like a cheese steak sandwich with a wipe of melted cheese whiz and fried onions please.) I substitute the yellow cheese whiz with sharp yellow cheddar cheese. Other ingredients you always see are peppers and onions (FRIED, of course), and a great roll, which many locals will tell you is the key to a great steak, burger, hoagie or what the godless New Yorkers would call a hero or grinder. So, I incorporate all these wonderful ingredients, plus my special rub that I use on more than just burgers to add an incredible flavor to my meat. Furthermore, I added another Philadelphia product called Taylor Pork Roll. It not only adds some unique flavor, but also adds a nice salty taste to the burger. You gotta try it! As for the name of the burger…I needed it to be something authentic Philly. I decided to name it in memory of the most exciting team in Philadelphia Sports History, the Philadelphia Flyers of the 1970’s.  I love Philly and I hope you love my burger!


6 Kaiser rolls
2 tbs. olive oil
1 tsp. coarse sea salt
1 tsp. sesame seeds
1 green pepper, chopped
1 medium onion, chopped
2 tbs. olive oil
1/4 cup Sutter Home Chardonnay
1 tbs. black pepper
1 tbs. Lawry's season salt
1 tbs. onion powder
2 tsp. ground mustard
1 ½ lbs. ground beef 80 % lean
1 egg
6 thin slices Taylor Pork roll
12 slices Sharp Cheddar Cheese
1 tomato, thin slices (preferably a South Jersey Tomato)


Prepare buns by mixing oil, salt and sesame seeds in a small bowl, brush mixture on top of buns. Saute peppers and onions with oil and wine in a fire safe skillet over medium heat until soft. Mix seasonings together in a small bowl. Incorporate seasonings, egg and meat. Form meat mixture into 6 thin patties. Rub grill with olive oil then grill patties over high heat for 2-3 minutes per side on a cast iron pan then on low heat for 7-10 minutes on a normal grate. Grill pork roll slices for 3-5 minutes on the cast iron pan over medium heat. Toast buns. Place 2 slices of cheese on patties just before burger is cooked. Assemble burger with tomato slice. Build Burger in the following way: Bottom Bun Slice of Pork Roll Slice of tomato Burger Add fried onions and peppers Then cover in two slices of Sharp Cheddar cheese Add the top Bun!