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!
Provided by Sarah Stephan
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 561 calories, Carbohydrate 25.4 g, Cholesterol 132 mg, Fat 31.6 g, Fiber 1.8 g, Protein 40.6 g, SaturatedFat 13.1 g, Sodium 485.3 mg, Sugar 2.5 g
CAPRESE BURGERS
Provided by Giada De Laurentiis
Time 35m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Combine the beef, pesto, Parmesan, salt and pepper in a large bowl. Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick. Grill for 5 minutes. Turn the burgers over and place a slice of mozzarella on top. Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted. Allow the burgers to rest for 5 minutes.
- For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth.
- To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes. Spread the pesto mayonnaise over the bottom halves of the grilled bread. Place the burgers on top and add 2 tomato slices. Add the top halves of the bread and serve.
- Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste.
CAPRESE STUFFED BURGERS
Add a bit of Italian flair with these original stuffed burgers. A satisfying way to feed your family.
Provided by Perdue Chicken
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a medium-sized bowl, combine the ground chicken, tomato, shallots, basil, Worcestershire sauce, salt and pepper. Mix well but lightly; don't crush the meat.
- Form 4 burgers and, with your thumb, make a pocket in the center of each burger. Insert a chunk of mozzarella into the pocket, then shape the burgers to enclose the cheese. Chill burgers 10 to 15 minutes.
- Heat a grill or grill pan to medium high heat. Grill the burgers about 5 to 8 minutes on each side or until no longer pink in center. Burgers are done when they feel firm to the touch and a meat thermometer inserted in the center reaches 170°F.
- Warm or lightly grill the hamburger rolls. Place a warm burger on each roll and top with the mozzarella slices, tomato slices, lettuce and basil leaves if desired.
Nutrition Facts : Serving Per Recipe 4 Amount Per Serving Calories 209 % Daily Value* Total Fat 8g 12% Saturated Fat 2.5g 13% Cholesterol 34mg 11% Sodium 521mg 22% Total Carbs 24g 8% Dietary Fiber 1g 4% Sugars 6g Protein 11g Vitamin A 6% Vitamin C 6% Calcium 13% Iron 9% *Percent Daily Values are basedon a 2,000 calorie diet.
MOZZ-STUFFED CAPRESE BURGERS WITH GRIDDLED TOMATO, BASIL SAUCE & PARMESAN POTATO ROUNDS
Meet caprese salad-burger-fied! Yep, our chefs transformed everyone's favorite Italian appetizer into a bodacious burger. And no, they didn't just combine the two by stacking tomato, mozzarella, and basil on top of a plain ol' patty-they took it to a whole new level. Think Italian-seasoned beef patties stuffed with melty mozz, then topped with griddled tomato slices and a creamy basil sauce. Everything is tucked into toasty garlic butter buns (read: garlic bread) and served with a heap of crispy Parmesan potato wedges on the side. Buon appetito!
Provided by HelloFresh
Categories main course
Time 35m
Number Of Ingredients 15
Steps:
- • Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Slice potatoes into ¼-inch-thick rounds (no need to peel); toss on a baking sheet with 2 TBSP olive oil, half the Italian Seasoning (you'll use the rest later), and a few big pinches of salt and pepper. Arrange in a single overlapping layer. • Roast on top rack for 18-20 minutes. Remove from oven (they'll finish cooking in step 6). • 4 SERVINGS: Use 4 TBSP olive oil.
- • Meanwhile, slice tomato into ½-inchthick rounds. Pick basil leaves from stems; mince leaves. • Place 1 TBSP butter and half the garlic powder (use the rest as you like) in a small bowl; microwave until butter is softened, 10-20 seconds. Season with salt and pepper and stir to combine. • 4 SERVINGS: Use 2 TBSP butter and all the garlic powder.
- • In a second small bowl, combine mayonnaise, sour cream, and 1 TBSP minced basil. Season with salt and pepper. Set aside. • 4 SERVINGS: Use 2 TBSP minced basil.
- • In a medium bowl, combine beef*, remaining Italian Seasoning, and remaining basil; season generously with salt and pepper. Form mixture into two ½-inch-thick patties. • Divide mozzarella between the centers of each patty. Gently fold meat around mozzarella, shaping and sealing to create cheese-stuffed patties. • 4 SERVINGS: Form beef mixture into four patties.
- • Season tomato with salt and pepper. Heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add tomato and cook until lightly browned, 1-2 minutes per side. Transfer to a plate. • Add another drizzle of olive oil to same pan; add patties and cook to desired doneness, 3-5 minutes per side.
- • Sprinkle roasted potatoes with Parmesan. Return to oven until cheese is melted and slightly crispy, 5-7 minutes more. • Meanwhile, halve buns; spread cut sides with garlic butter. Place on a second baking sheet and toast on middle rack until lightly browned, 3-5 minutes. • Spread top buns with basil sauce; fill buns with patties and griddled tomato. Serve with potatoes and any remaining basil sauce on the side.
Nutrition Facts : Calories 1170 kcal, Fat 78 g, SaturatedFat 28 g, Carbohydrate 75 g, Sugar 12 g, Protein 48 g, Fiber 5 g, Cholesterol 210 mg, Sodium 1410 mg
MOZZ-STUFFED CAPRESE BURGERS WITH GRIDDLED TOMATO, CREAMY PESTO & POTATO WEDGES
Meet Caprese salad-burger-fied! Yep, our chefs transformed everyone's favorite Italian appetizer into a dinner-worthy burger. And no, they didn't just combine the two by stacking tomato, mozzarella, and basil on top of a plain ol' patty-they took it to a whole new level. Think Italian-seasoned beef patties stuffed with melty mozz, then topped with griddled tomato slices and a creamy pesto sauce. Everything is tucked into toasted buns and served with a heap of crispy potato wedges on the side. Buon appetito!
Provided by HelloFresh
Categories main course
Time 35m
Number Of Ingredients 12
Steps:
- • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges; toss on a baking sheet with 2 TBSP olive oil (4 TBSP for 4 servings), half the Italian Seasoning (you'll use the rest later), and a few big pinches of salt and pepper. • Roast on top rack until tender and crisped, 20-25 minutes.
- • While potatoes roast, slice tomato into ½-inch-thick rounds.
- • In a small bowl, combine mayonnaise, sour cream, and half the pesto (you'll use the rest in the next step). Season with salt and pepper.
- • In a medium bowl, combine beef*, remaining Italian Seasoning, and remaining pesto; season generously with salt and pepper. Form mixture into two ½-inch-thick rounds (four rounds for 4 servings). • Divide mozzarella between the centers of each round. Gently fold meat around mozzarella, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.
- • Season tomato with salt and pepper. • Heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add tomato and cook until lightly browned, 1-2 minutes per side. Transfer to a plate. • Add another drizzle of olive oil to same pan; add patties and cook to desired doneness, 3-5 minutes per side.
- • Meanwhile, halve and toast buns. • Spread top buns with creamy pesto; fill buns with patties and griddled tomato. • Divide burgers between plates. Serve with potato wedges and any remaining creamy pesto on the side for dipping.
Nutrition Facts : Calories 1200 kcal, Fat 81 g, SaturatedFat 24 g, Carbohydrate 79 g, Sugar 10 g, Protein 44 g, Fiber 6 g, Cholesterol 145 mg, Sodium 1210 mg
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- Place the fresh mozzarella in a sieve over a bowl for approximately 20 minutes. Carefully hollow out the mozzarella and chop the excess mozzarella.
- In a medium bowl combine, chopped excess mozzarella, chopped tomatoes, onion and celery, oregano, salt, chopped basil, olive oil and balsamic vinegar, toss gently together.
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