This burger takes all the elements of the classic Caprese salad and presents them in an entirely new format. The cheese gets stuffed in the burger patty and the basil replaces what might normally be lettuce. The kicker? Instead of ketchup or mustard this burger gets a drizzle of sweet balsamic reduction.
FOR THE BURGER
- 1 Lb ground beef
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- salt and pepper
- 4 slices of fresh mozzarella cheese, patted dry
- 4 burger buns of your choice
- 8–10 fresh basil leaves
- 4 slices prosciutto
- 1 small tomato, thinly sliced
- Balsamic reduction
Begin by making the burger patties. Place your ground beef into a large bowl. Break it up lightly with a fork.
Add in the mustard, soy sauce, chopped onion, and egg.
Mix lightly with a fork. Season with salt and pepper.
Divide the ground beef mixture into eight equal portions. Flatten the portions into rounds. (I like to use the lid of a quart container as a guide.) Place a slice of cheese on four of the burger rounds. Next, cover the cheese with the other four burger rounds. Press together lightly so the top sticks to the bottom and crimp the edges with your finger.
Place the burgers in the refrigerator to chill for thirty minutes before cooking.
Meanwhile make the crispy prosciutto. Place four slices of prosciutto on a baking sheet and transfer to a 400 degree oven for six to eight minutes. Remove from oven and transfer to a plate lined with paper towels to remove the excess oil.
Next get ready to cook the burgers and make the balsamic reduction.
Place a quarter cup of balsamic in a small saucepan over high heat. Cook at a boil until reduced by half. The balsamic should be the consistency of syrup. This will take about ten minutes depending on the size of your saucepan. Set aside.
The burgers can be cooked on the grill or in a large nonstick sauté pan on top of the stove. I cooked these on the stove.
If cooking on the stove, heat the three tablespoons of canola oil in a nonstick sauté pan. When the oil is very hot and has a shimmery appearance, carefully add your burgers. Cook three to four minutes on the first side then flip and cook three to four minutes on the second side. A little more or less depending on how well done you like your burgers.
Once the burgers are cooked to your liking (note: burgers should be cooked to a minimum internal temperature of 160 F), remove from pan and set aside to rest for a few minutes. This will allow the juices to settle back into the meat.
To assemble, place the burger patty on the bun (I toast mine) and then top with crispy prosciutto, tomato slices, basil, and a drizzle of the balsamic reduction.
Serve immediately and enjoy!