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1
Preheat the oven to 325F.
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2
Place a cooling rack over a rimmed baking sheet.
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3
Arrange the tomatoes on the rack, then drizzle with a touch of EVOO and season the tomato slices with salt and pepper.
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4
Roast the tomatoes for 45 minutes, or until tender and caramelized.
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5
Set aside.
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6
When the tomatoes are about ready, place a large skillet over medium-high heat with the 2 tablespoons of EVOO.
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7
While the pan is heating up, combine the sirloin with some salt and pepper.
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8
Form the mixture into 4 patties thicker at the edges and thinner in the center for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking).
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9
Cook the patties for 10 minutes for medium-rare, turning once.
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10
Cook for 12 minutes for pink centers and 14 minutes for well-done.
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11
While the patties are cooking, place a small pot over medium heat with the butter.
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12
Add the garlic to the melted butter and cook for about 1 minute.
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13
Add the flour to the pan and cook for 1 minute more.
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14
Season with salt and the coarse black pepper.
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15
Whisk the milk into the butter-flour mixture and bring up to a bubble.
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16
Simmer until the sauce has thickened, about 2 minutes.
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17
Stir in the grated cheese.
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18
Prepare a balsamic drizzle in a small pot if not using store-bought.
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19
To assemble, place some lettuce on each bun bottom and top it with a burger patty.
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20
Pour garlicblack pepperParmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle.
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21
Set the bun tops in place and serve.
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22
Youll need a cooling rack to roast your tomatoes.
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23
Ask your butcher to freshly grind the sirloin on the coarse setting.
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24
If a butcher is not available, buy one pound each of ground chuck and ground sirloin and combine them.
