Monday, November 17, 2014

Caprese Burgers!

1/2 yellow onion, sliced thickly
1 shallot, sliced thickly
1 tablespoon olive oil
3 teaspoons salt
3 teaspoons pepper
2 ciabatta rolls, sliced lengthwise
2 tablespoons butter
2 tablespoons grated Parmesan cheese
1 pound organic grass fed ground beef
1 tablespoon Worcestershire
4 ounces fresh mozzarella, sliced thinly
1/2 cup sun dried tomatoes in oil
3 garlic cloves
2 tablespoons balsamic vinegar
1/2 cup fresh basil
1/2 cup arugula
1 tomato, sliced thickly

Begin by sautéing the onion and shallot in the olive oil. Season with a teaspoon salt and pepper and cook over low heat, while preparing other ingredients, until soft and caramelized.

Prepare each sliced ciabatta roll with one tablespoon butter and one tablespoon Parmesan each and toast lightly until melted.

Mix ground beef with Worcestershire, salt and pepper. Form into two thick patties wider than ciabatta rolls. Season both sides with the remaining salt and pepper.

To prepare sun-dried tomato aioli, mix the sun-dried tomatoes, garlic, balsamic vinegar and half the basil in a food processor. Spread over the prepared rolls.

Heat a large grill or sauté pan to medium high heat. Sear the patties on each side, flipping once, then topping with the sliced mozzarella. Cover with lid and remove from heat. Keep covered until cheese is melted.

Assemble the burgers with the buns, aioli, patties, caramelized onions, arugula, remaining basil leaves, and slices of tomato.


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