Caprese Burger
I am always looking for ways to jazz up the boring burger and came up with this after having a delicious caprese salad. Be sure to use fresh basil and the marinated tomatoes are a must!
I am always looking for ways to jazz up the boring burger and came up with this after having a delicious caprese salad. Be sure to use fresh basil and the marinated tomatoes are a must!
- salt and pepper to taste
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/4 cup grated parmesan cheese
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1/4 cup fresh basil chopped
- 4 thick slices tomato
- 1 1/3 pounds lean ground beef
- 4 ounces fresh mozzarella cheese sliced
- 4 hamburger buns split
- Carbohydrate 35.7115581616095 g
- Cholesterol 121.696918888001 mg
- Fat 26.2668068499612 g
- Fiber 1.50555737901141 g
- Protein 45.5360424192347 g
- Saturated Fat 10.6406381191412 g
- Serving Size 1 1 Serving (259g)
- Sodium 666.676548248368 mg
- Sugar 34.2060007825981 g
- Trans Fat 2.6707253367495 g
- Calories 571 calories
Step-by-step
- Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.
Ground beef demands careful physical handling to prevent a dense, rubbery texture. Overworking protein strands ruins juiciness by creating a tight meatloaf-like structure instead of a tender patty. Achieving optimal mouthfeel requires specific manipulation of the beef and targeted cooking strategies.
- Mix seasonings gently into the 1 1/3 pounds of beef using a clawing motion with your fingers rather than squeezing the meat.
- Preheat the outdoor grill to medium-high heat and oil the grates thoroughly to prevent the lean proteins from sticking and tearing upon the flip.
- Insert an instant-read thermometer horizontally into the center of the patty to verify when internal temperature reaches 160 degrees Fahrenheit.
- Melt the fresh mozzarella strictly during the final minute of cooking over indirect heat to avoid oil separation from the cheese.
Cast iron skillets serve as an efficient indoor workaround if outdoor grills are unavailable. Achieving a proper crust indoors requires high heat and a heavy-bottomed pan to mimic outdoor radiant energy.
