CAPRESE BURGERS
Serves 6
Ingredients
2 cups basil leaves
1/4 cup salted roasted almonds
1 garlic clove
1/2 cup extra virgin olive oil, plus more for brushing
1/4 cup grated Romano cheese
Salt and freshly ground pepper
1 pound ground beef chuck
1 pound ground beef sirloin
8oz fresh mozz, cut into 6 slices
6 brioche burger buns, split
2 tomatoes
Directions
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 Romano cheese and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
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 oil.
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 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 tomato slices, and the remaining pesto. Close the burgers and serve immediately.
Recipe courtesy of "Food & Wine Annual Cookbook 2013."
The CookingBites Recipe Challenge: Basil
Serves 6
Ingredients
2 cups basil leaves
1/4 cup salted roasted almonds
1 garlic clove
1/2 cup extra virgin olive oil, plus more for brushing
1/4 cup grated Romano cheese
Salt and freshly ground pepper
1 pound ground beef chuck
1 pound ground beef sirloin
8oz fresh mozz, cut into 6 slices
6 brioche burger buns, split
2 tomatoes
Directions
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 Romano cheese and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
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 oil.
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 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 tomato slices, and the remaining pesto. Close the burgers and serve immediately.
Recipe courtesy of "Food & Wine Annual Cookbook 2013."
The CookingBites Recipe Challenge: Basil
