Must Cook: Caprese Burgers

While I usually only post photos of recipes with my own photos, I tried a new recipe last night and didn’t have a chance to photograph it. However, I must share this recipe because it was that good. We had a couple of special guests come into town to stay with us last night, so I decided to whip up some burgers when I found this recipe in Food and Wine Magazine (one of my monthly favourites). This burger was out of this world – a must try before the end of this summer! The recipe and photo are courtesy of Food and Wine

photo credit: Food and Wine
  1. 2 cups basil leaves
  2. 1/4 cup salted roasted almonds
  3. 1 garlic clove
  4. 1/2 cup extra-virgin olive oil, plus more for brushing
  5. 1/4 cup grated Pecorino-Romano cheese
  6. Salt
  7. Freshly ground pepper
  8. 1 pound ground beef chuck
  9. 1 pound ground beef sirloin
  10. 8 ounces fresh mozzarella, cut into 6 slices
  11. 6 brioche hamburger buns, split
  12. 2 tomatoes, sliced
  1. In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
  2. Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil.
  3. Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away.
MAKE AHEAD The pesto can be refrigerated for up to 3 days. Bring to room temperature before proceeding.

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