Tuesday, February 10, 2015

Mozzarella Stuffed Burgers with Fresh Tomato Sauce



This is what you call a "fork and knife" burger. It's got just the right amount of cheesy goodness to balance perfectly with the fresh tomato sauce and basil. This sauce, by the way, is my absolute favorite. It's so simple, but adds such great flavor to the burger. It also works well over pasta dishes or as a replacement for pizza sauce. 

Now, get your grills fired up and think sunny thoughts. You'll thank me later. 


1. Preheat grill to medium-high.
2. Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook until soft, about 2 minutes.

3. Add tomatoes and cook, stirring occasionally, until they break down slightly, about 5 minutes. Add cider vinegar, sugar, salt and pepper and stir to combine. Carefully transfer mixture to a blender and process until smooth. Pour sauce back into the pot, cover and turn heat to low. (You can also just keep the sauce in the pot and use an emersion blender if you prefer.)




4. Place beef in a mixing bowl and add salt, pepper and parmesan. Combine using your hands and separate into 8 equal portions.



5. Flatten each portion and top half with mozzarella cheese. Place one burger on top of the other and press edges to seal.


6. Grill burgers for 3-4 minutes per side, or until desired doneness.

7. Place a bun half onto each plate and top with a burger, sauce and fresh basil.


Mozzarella Stuffed Burgers with Fresh Tomato Sauce
Serves 4

All you need:
Sauce
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
5 small tomatoes (on-the-vine are best), chopped
1 tablespoon apple cider vinegar
1/4 teaspoon sugar
Salt and pepper, to taste

1 pound 90% lean ground sirloin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
4 ounces fresh mozzarella cheese, sliced thin
2 whole grain buns, split
10 fresh basil leaves, chiffonade (sliced into ribbons)

All you do:
1. Preheat grill to medium-high.
2. Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook until soft, about 2 minutes.
3. Add tomatoes and cook, stirring occasionally, until they break down slightly, about 5 minutes. Add cider vinegar, sugar, salt and pepper and stir to combine. Carefully transfer mixture to a blender and process until smooth. Pour sauce back into the pot, cover and turn heat to low. (You can also just keep the sauce in the pot and use an emersion blender if you prefer.)
4. Place beef in a mixing bowl and add salt, pepper and parmesan. Combine using your hands and separate into 8 equal portions.
5. Flatten each portion and top half with mozzarella cheese. Place one burger on top of the other and press edges to seal.
6. Grill burgers for 3-4 minutes per side, or until desired doneness.
7. Place a bun half onto each plate and top with a burger, sauce and fresh basil.

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