Hubby and I love homemade burgers on the grill, but I try not to have them on the menu too often as they are always a dietary splurge.  But, ya’ know, every once in a bit, a burger calls your name.  This one’s on our Friday night menu this week per hubby’s request.

  This trattoria burger comes from Bobby Flay’s great little burger book Burgers, Fries and Shakes.  It’s a handy little cookbook if you are burger fans like we are.  I really get inspired by the variety of toppings and meats he uses.  The burger reminds me of a caprese salad, and I do love those with fresh, homegrown tomatoes and basil.

In Flay’s words, “This burger gets its inspiration from Italy’s insalata caprese, which is a simple yet totally delicious layering of fresh mozzarella, ripe tomato slices, and basil leaves. Basically, I just transplant that salad onto a burger. Because it is so simple, it is of the utmost importance that each ingredient be in its prime. That means only the ripest, tastiest tomatoes, the freshest, creamiest mozzarella, and the brightest green basil will do. All it takes to dress this Italian trifecta is a splash of balsamic, olive oil, salt and lots of freshly ground black pepper.”

Trattoria Burger

Serves 4

1 1/2 pounds ground chuck (80% lean) or ground turkey (90% lean)
kosher salt & freshly ground black pepper
1 1/2 tablespoons canola oil
8 oz fresh whole-milk mozzarella, sliced into 8 slices
4 hamburger buns, split; toasted if desired
4 slices ripe beefsteak tomato
8 fresh basil leaves
8 teaspoons balsamic vinegar
4 teaspoons extra virgin olive oil
Divide the meat into 4 equal portions. Form each portion loosely into a 3/4 in thick patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Cook the burgers, using the oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking.
Place the burgers on the bun bottoms and top with sliced tomato and 2 basil leaves. Drizzle each burger with 2 teaspoons balsamic vinegar and 1 teaspoon olive oil. Cover with bun tops and serve immediately.

Linked to: Foodie Friday   and    Friday Feasts

Come join me this week for Crock Pot Wednesday.  See you then.