Give your burger game an Italian twist by adding a little caprese. Bite into a burger with the center filled with ooey gooey mozzarella cheese. It's not just cheese, we're bringing all the flavors of caprese. Sliced tomatoes are a must, and we're replacing your traditional lettuce with fresh basil leaves. What's caprese without balsamic vinegar? We fry onions in balsamic to complete the picture. All this goodness is sandwiched on a buttery brioche bun. This is a burger made in Italian heaven.
What could be a better pairing than this Caprese Avocado Salad? Or try us Southwest caprese bite For a fun twist that will have you reimagining the power of caprese forever!
Why our recipe?
- Not just topped with a slice of mozzarella. Our patties are stuffed with it to give you cheese in every bite.
- We bring the balsamic through the onions to soak.
- Replace the lettuce with fresh basil leaves for a stroke of delicious genius.
Material notes
- Ground beef: Choose an 80/20 mix for the juiciest burger.
- onion: Use white, yellow or even red. If you really like onions in your burger, you can also use two onions.
- Flavored vinegar: A must for caprese, but you can get away without using a super high-quality balsamic since it's cooked down and soaked by the onions. If you don't want to use onions, choose to use one balsamic glaze And drizzling it on your burger as a condiment.
- tomato: Use the good kind for this, like a hearty steak, on-the-vine, or a fancy heirloom tomato.
- Fresh basil leaves: Buy packages of leaves for an easy option, or pick them directly from a live plant for the prettiest option.
- bun: A nice brioche bun is the perfect match, but you can use any bun you like. You can also make your own if you want to go all out Homemade brioche buns.
The size of your patty
Contractions happen! To make sure your burgers fit perfectly into your buns, aim to make your patties about 1/2 inch wider than the surrounding buns. With a stuffed burger, you do this for both the basic thin patty. This accounts for the inevitable shrinkage during cooking, giving you a perfectly sized patty that fills the bun from edge to edge.
Your burger stuffing
We have made you two thin patties to make stuffing even easier. Be sure to put your cheese in the center of the beef so you get a good seal around the edges and avoid cheese leaking. Pinch the patties together tightly and give it a good visual inspection to make sure you've married the two patties together around that nice piece of cheese.
Toasting buns
Toasting your buns adds more texture to your burger while keeping them from getting soggy with all those toppings. Pop them cut-side down in a skillet or on a hot grill for about 1-2 minutes until golden brown. Just be sure to watch them closely so they don't burn.
Internal temperature of the burger
In the United States, burgers are safe to cook medium, but note that recommendations may vary in other locations.
the middle: It gives you perfect juicy center which is slightly pink. For best results, remove the burgers from the pan or grill when they reach 140°F (about 5 minutes per side) and let them rest for 5 minutes. During this time, the temperature will rise to 145°F.
Medium well: We know a lot of people drool over pink in a burger so for the best of both worlds, medium-well with a hint of pink and still plenty of juiciness. Aim for an internal temperature of 150°F and rest at 155°F, which will be an additional 1 to 2 minutes per side.
hello: For fully cooked burgers with no signs of pink, cook to 160°F or higher. Be aware that well-done burgers can be less juicy and a bit dry, but if that's what you like, go for it! This will bring your cooking time to about 8 minutes per side.
Remember, using a meat thermometer is the best way to ensure your burger reaches the desired doneness without overcooking it.
