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.
Wow, that is a completely different spin on a burger. It sounds really good. I love Bobby Flay!
Debbie, The burgers look and sound awesome, unfortunately Roy and I are on diets and burgers are not anywhere on our list.
Barbara
What a great Bobby burger Debbie. I’ll have to give this one a try. I love Bobby Flay.
Sam
I love a good burger…especially one with an unexpected twist!
If you want anything Southwest or burger, you got to go to Bobby! I made his Hamburger with Double Cheddar Cheese Grilled Vidalia Onion and Horseradish Mustard and OH MY GOSH, it was sooooooo good!!
Yum. Burger are our absolute favorite summer meal. I miss them in the winter!
That looks so yummy, but where do you find really good tomatoes this time of year? Frankly, I think the only really good tomatoes are Bradley County pink tomatoes.
This looks FANTASTIC. We were planning on burgers tomorrow night so I better go pick up a few things, I am going to try this recipe. I am so glad I found you, I am going to go through your site and plan my menu for the week!
The Park Wife
Oh yummy we love burgers, and sadly I haven’t made any in a long time. Bobby is so one of my favorites 🙂
Wow, they sound delicious.