Caprese Burgers

Happy Fourth of July! We know many of you will be firing up the grill today to cook burgers and barbecue, but why not take your game up a notch by incorporating some of summer’s most iconic ingredients, tomatoes and fresh basil, in this open-faced burger that was inspired by the Italian caprese salad? If you haven’t eaten burrata before, you’re in for a treat; like fresh mozzarella, this Italian cheese has a firm outer skin with a creamy, tangy interior. Letting the cheese come to room temperature for at least an hour before use will ensure that it’s perfectly spreadable.

 

Caprese Burgers

 

For the balsamic vinaigrette:

1 1/2 Tbs. balsamic vinegar

1 tsp. Dijon mustard

Kosher salt and freshly ground pepper

1 1/2 Tbs. olive oil

 

3/4 lb. (375 g) ground beef

3/4 lb. (375 g) ground pork

Kosher salt and freshly ground pepper

4 thick slices crusty Italian bread, such as Pugliese

Olive oil for brushing

1 garlic clove, halved lengthwise

1/4 lb. (125 g) burrata cheese or fresh mozzarella, drained, at room temperature

12 fresh basil leaves

1 to 2 ripe tomatoes, cut into 8 slices

 

To make the balsamic vinaigrette, whisk together the balsamic vinegar and Dijon mustard in a small bowl. Season with salt and pepper, then whisk in the olive oil. Set aside.

 

Prepare a medium-hot fire in a grill.

 

In a large bowl, gently mix together the beef and pork. Form into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper.

 

Brush each slice of bread with olive oil on both sides and arrange on the grill grate directly over the heat. Grill, turning once, until nicely grill-marked, about 2 minutes per side. Transfer to a work surface and rub both sides with the cut sides of the garlic clove. Set aside.

 

Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium, 5 to 6 minutes per side.

 

Brush the bread with the balsamic vinaigrette and spread each slice with a quarter of the cheese. Top each with 3 basil leaves and 2 slices of tomato, brush with more of the vinaigrette and top with a burger patty. Serve immediately. Serves 4.

 

 

 

For this and more ideas for burgers you’ll want to serve every night of the week, check out our new Burger Night, by Kate McMillan.