This is an updated post from last year
If you love caprese salads and hamburgers this recipe is for you.
With summer winding down this is another way of treating yourself to fresh tomatoes and basil from a local farmers market or your own garden. I personally eat all the tomatoes I can while in season and choose to go without in the off season. I just can’t get myself to eat or spend the money for tomatoes with no color or flavor. What’s the point?
I’ll let you know right from the start that I am not a big burger eater (or meat for that matter). I will usually only get a craving for them once or twice a year so I am very picky on what burgers I eat when that craving comes upon me.
I found this recipe early last spring and have to admit that it put me over my once or twice a year quota for burgers. This is now a go to recipe for bbq’s with friends and on vacation. The hardest part of this recipe (which still is not really hard) is getting your balsamic glaze to just the right consistency.
INGREDIENTS:
1 pound ground beef
4 slices of tomato
4 slices of tomato
8 fresh basil leaves, according to your taste
4 (1/4-inch) slices fresh Mozzarella
1-1/2 teaspoons garlic, minced
1-1/2 tablespoons shallots, minced
1/2 cup California Balsamic Vinegar
4 English muffins
DIRECTIONS:
For the balsamic glaze:
Add balsamic vinegar to a small saucepan and bring to a boil. Reduce to
a very low simmer and cook for 10-15 minutes, until liquid reduces by
about half and is slightly syrupy. Remove from heat, pour vinegar in a
bowl or glass, and set aside to cool and thicken.
Mix ground beef, garlic, and shallots in a large bowl. Form beef mixture into 4 equal patties.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Cook on the preheated grill until the
burgers are cooked to your desired degree of doneness, about 5 minutes
per side for well done.
Toast English muffins on the grill (or in a toaster) until light golden brown.
Top burgers with mozzarella cheese for the last minute or so of cooking so the cheese can soften (may take a couple of minutes).
Serve burgers on English muffins and top with tomato slice and basil leave(s).
Drizzle with balsamic glaze and top with the upper English muffin half.
This recipe was adapted from
