The most important tips for making the perfect burger I learned from the master, Bobby Flay. He didn’t personally teach me, although that would’ve been awesome. I watched a show he did on grilling burgers. If anyone on this planet can make and grill the perfect burger, it’s Bobby Flay. These are my Caprese Burgers.
Prep Time: 10 minutes
Inactive Prep Time: 10 minutes
Cook Time: 9 to 10 minutes
Total Time: 30 minutes
Yields: 6 servings (2-inches thick patties)
Equipment: indoor grill pan, 2 large mixing bowls, chef’s knife, salad spinner, cutting board
Ingredients:
2 pounds of lean (90% lean) ground sirloin, substitute pork, chicken, or turkey
canola oil
2 cloves of garlic, freshly grated
2 tablespoons onion powder
1 tablespoon kosher salt
1 1/2 teaspoons black pepper, freshly ground
4 dashes of Worcestershire sauce
2 tablespoons good ketchup
2 large heirloom tomatoes, 6 slices, 1-inch thick
6 slices fresh mozzarella, 1-inch thick slices
2 cups of baby arugula or mixed greens
6 brioche buns, toasted
Balsamic glaze (optional)
Instructions:
Place all the ingredients (flavorings) in a large mixing bowl and whisk to combine. Next, add the ground sirloin (choice of ground meat) to the bowl, and gently mix with a fork, incorporating the ingredients. This will ensure no overmixing. Gently press the meat down evenly in the bowl. Using your hands, score the meat into 6 equal portions. This will ensure the patties are all the same size.
Grab one of the scored portions. Gently pat the meat with your fingers. Press the center of the patty with your thumb to make an indentation, a dimple. This prevents the burger from shrinking and helps it cook evenly. Crazy right? Believe me, it works every time.
After you’ve brushed the patties with canola oil, season both sides with kosher salt and freshly ground black pepper, then place them on the hot grill.
Whether you’re using an indoor or outdoor grill, make sure the surface is nice and hot. Lightly brush each side of the burger patties with canola oil and place them on the hot grill. Do not touch them, no matter how bad you want to. Only flip the burger once.
Cook the burgers on the first side for 5 minutes. Grill the patties on the other side for another 3-4 minutes. Transfer the patties to a large plate, cover them with foil, and let them rest for 10 minutes.
While the patties are resting, butter the Brioche buns and place them on the grill. Toast the buns for 1-2 minutes.
To assemble, lay the bottom toasted bun on the plate. Add the burger patty, a fresh Mozzarella, a thick slice of tomato, a sprinkling of Kosher salt and fresh ground black pepper, a drizzle of balsamic glaze (optional), a few fresh arugula leaves, and finally, the toasted top bun. Serve hot.
Follow this method every time, and you’ll have the perfect burgers. Thanks, Bobby Flay!
There you have it, my Caprese Burgers.
Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
Caprese Burgers
Equipment
- 1 indoor grill pan
- 2 mixing bowls Large
- 1 chef's knife
- 1 salad spinner
- 1 cutting board
Ingredients
- 2 pounds ground sirloin 90% lean, substitute pork, chicken, or turkey
- canola oil
- 2 cloves garlic freshly grated
- 2 tablespoons onion powder
- 1 tablespoon kosher salt
- 1 1/2 teaspoons black pepper Freshly ground
- 4 dashes Worcestershire sauce
- 2 tbsps good ketchup
- 2 large heirloom tomatoes 6 slices, 1-inch thick
- 6 slices fresh mozzarella 1-inch thick slices
- 2 cups baby arugula Or mixed greens
- 6 brioche buns Toasted
- Balsamic glaze Optional
Instructions
- Place all the ingredients (flavorings) in a large mixing bowl and whisk to combine. Next, add the ground sirloin (choice of ground meat) to the bowl, and gently mix with a fork, incorporating the ingredients. This will ensure no overmixing. Gently press the meat down evenly in the bowl. Using your hands, score the meat into 6 equal portions. This will ensure the patties are all the same size.Grab one of the scored portions. Gently pat the meat with your fingers. Press the center of the patty with your thumb to make an indentation, a dimple. This prevents the burger from shrinking and helps it cook evenly. Crazy right? Believe me, it works every time.After you've brushed the patties with canola oil, season both sides with kosher salt and freshly ground black pepper, then place them on the hot grill.Whether you're using an indoor or outdoor grill, make sure the surface is nice and hot. Lightly brush each side of the burger patties with canola oil and place them on the hot grill. Do not touch them, no matter how bad you want to. Only flip the burger once.Cook the burgers on the first side for 5 minutes. Grill the patties on the other side for another 3-4 minutes. Transfer the patties to a large plate, cover them with foil, and let them rest for 10 minutes.While the patties are resting, butter the Brioche buns and place them on the grill. Toast the buns for 1-2 minutes.To assemble, lay the bottom toasted bun on the plate. Add the burger patty, a fresh Mozzarella, a thick slice of tomato, a sprinkling of Kosher salt and fresh ground black pepper, a drizzle of balsamic glaze (optional), a few fresh arugula leaves, and finally, the toasted top bun. Serve hot.Follow this method every time, and you'll have the perfect burgers. Thanks, Bobby Flay!There you have it, my Caprese Burgers.
Notes
