Caprese Burgers
The fresh tastes of a caprese salad come together on this open-faced burger. If you haven’t worked with 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 it’s perfectly spreadable.
Ingredients:
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
Directions:
To make the balsamic vinaigrette, in a small bowl whisk together the balsamic vinegar and Dijon mustard. 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 the vinaigrette and top with a burger patty. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen 2015)
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