This is The Best #Food #Burger #Recipes >> Caprese Burger with Artichoke Pesto Sauce
This is The Best #Food #Burger #Recipes >> Caprese Burger with Artichoke Pesto Sauce
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Ingredients
For the burgers
- 1 and 1/2 pounds ground beef (I used 80/20)
- 2 tablespoons red wine
- 1 and 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 and 1/2 tablespoons garlic, minced
- 3 tablespoons fresh basil, minced (or more to taste)
For the Artichoke Pesto Sauce
- 1/2 cup quartered artichoke hearts (mine were from an un-marinated can)
- 1/2 cup prepared basil pesto
- 6 tablespoons mayonnaise
- To assemble
- 4 large hamburger buns*
- butter, to spread on the buns
- 8 thick slices of fresh mozzarella
- romaine lettuce leaves (or any kind)
- 1-2 large tomatoes, sliced
- fresh basil, to top burgers with
- 1/2 cup balsamic vinegar
How to make
- Make the burgers first. In a large bowl add ground beef, red wine, salt, pepper, garlic, and minced basil. Use your hands to combine the mixture. Just do it. A spoon won't work as well. Mix only until it is just combined. If you work it too much the meat will get tough.
- Form the meat into 4 patties. Use your thumb to make a gentle indentation in the center of each one. (see photos). Set aside. Heat your grill over high heat.
- Now make the Artichoke Pesto. Add the artichoke hearts, pesto, and mayonnaise to a food processor or blender. Process until smooth. Transfer to a serving dish and set aside.
- Transfer the hamburgers to the hot grill. (No need to oil it). Cover and grill for about 5 minutes, then flip each one. Grill for another 3 minutes, then top each patty with 2 slices of mozzarella cheese. Cover and continue to grill for about 2 minutes. When the burgers are done and the cheese is melted, remove from the grill.
- Spread butter on each inside half of the hamburger buns. Grill the buns, butter side down, for just a couple minutes until they get to your desired crispiness level.
- Meanwhile, make the Balsamic Glaze. Add the balsamic vinegar to a small pot and set over medium heat. Cook for about 10 minutes, stirring occasionally. Try not to choke on the smell. It will bubble and thicken. When it is syrupy and has reduced to about 3-4 tablespoons, remove from heat. If your hamburgers aren't ready yet, leave it on the burner over the lowest setting. It needs to be warm when it is drizzled over the burgers.
- To assemble the burgers, spread the Artichoke Pesto on one or both sides of the hamburger bun. Add the hamburger, then add lettuce, tomato, and fresh basil. Drizzle with Balsamic Glaze, then top with the other bun. Enjoy the mess!
Recipes Note
*These make great meatless hamburgers. Skip the bun and wrap in lettuce.
This Recipe From :
https://thefoodcharlatan.com/caprese-burger-recipe/
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