Caprese Burger
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
Caprese Burger
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Summer in a burger, this Caprese Burger has all the flavors of a Caprese salad - mozzarella, tomatoes and basil. Plus a review of The Art of the Burger by Jens Fischer.
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Ingredients
Focaccia Rolls
- 2 cups all-purpose flour
- 1 1/2 teaspoons active dry yeast
- 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- olive oil for brushing
- coarse sea salt for sprinkling
Burgers
- 1 1/2 lbs ground beef
- salt and pepper
- olive oil
- 8 lices fresh mozzarella
- 1 1/2 cups arugula
- 4 tablespoons balsamic vinegar
- 2 vine-ripe tomatoes
- 1/2 cup mayonnaise
- 4 tablespoons pesto
Instructions
Make the Rolls:
- Combine the flour and the yeast in the bowl of a stand mixer. Add the water, salt and 1 tablespoon of olive and mix until combined. Knead for a few minutes until smooth, then transfer to an oiled bowl. Cover and let rise until doubled.
- Line a baking sheet with parchment paper. Shape the dough into 4 equal rolls and set on the baking sheet. Brush the tops with olive oil, then sprinkle with sea salt. Let the balls sit for 30 minutes.
- Preheat the oven to 400ºF. Bake the rolls until golden brown, 15 minutes. Let cool completely.
Make the Burgers:
- Combine the beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Form the mixture into 4 equal sized patties and indent the centers.
- Preheat the oven to 350ºF. Heat a cast iron skillet with a little bit of olive oil. Sear the patties on both sides, then transfer the skillet to the oven to finish cooking, about 8 minutes.
- Meanwhile, rinse the arugula. Season with olive oil, 2 tablespoons of the balsamic vinegar, salt and pepper.
- Rinse, core, and slice the tomatoes.
- In a small bowl, combine the mayonnaise and the remaining 2 tablespoons of balsamic.
- Cut the rolls in half. Lightly toast them. Spread the mayonnaise on the bottom half of the buns. Top with some of the arugula, tomato slices, then a burger patty. Top the burger with 2 slices of mozzarella, then 1 tablespoon of pesto. Top with the top burger and serve immediately.
Notes
- time does not include rising/inactive time.
- Adapted from The Art of the Burger
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