Knife-And-Fork Burgers With Provolone Dipping Sauce And Roasted Tomato Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
897
FAT
214%
CHOL
106%
SOD
46%

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Ingredients for 4 servings

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 provolone cheese, shredded

1 large bunch arugula

Juice of 1/2 lemon

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