Menu Copy:
In this spin on a classic Italian salad – an Italian-seasoned ground chuck patty on mixed greens, topped with fresh mozzarella, sliced tomato, pesto and Litehouse® Balsamic Vinaigrette, served between a ciabatta bun.
Caprese Burger
Ingredients
4 ozGround Chuck Patty
½ tspGarlic
½ tspBasil Chopped
1 tspKosher Salt
1 ozPesto
1 eaCiabatta Bun Toasted
2 eaTomato 5x5 3/8" Slice
½ ozFresh Mozzarella Sliced
¼ ozMixed Greens
½ tspGround Black Pepper
1 tspKosher Salt
1 tspBrown Sugar
1 tspGarlic
1 tspOnion Granulated
1 tspCumin
1 tspChili Powder
½ tspDry Mustard
Directions
BURGER SPICE BLEND
Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.PESTO MAYO
Mix the pesto with mayo, and place in a squeeze bottle.BURGER PATTY
Fold the ground chuck with the basil, garlic and salt, then form into 4oz patties. Place the patties in the refrigerator, and let flavor set for a minimum of 2 hours.CAPRESE BURGER PROCEDURES
Season the steak burger on both sides and place on the grill or flat top. Cook the burger patty 3-6 minutes per side until appropriate temp is reached: Rare: 120-125 °F, 3 minutes per side; Medium Rare: 130-135 °F, 4 minutes; Medium: 140-145°F, 5 minutes per side; Medium Well: 150-155°F, 6 minutes per side.Toast the ciabatta bun in the vertical toaster or flat top. Place the toasted sides of the bun up on the plate or packaging.Spread the pesto mayo on the top and bottom of the toasted bun.Toss the balsamic dressing with the mixed greens, and place on bottom bun.Once the burger patty is cooked, top with the fresh mozzarella. To melt to the cheese - cover the burger patty with cheese, or place under direct heat until cheese starts to melt.Place the burger on the mixed greens. Top with the tomato and the top bun to serve.
