The most important tips I can give you in making the perfect burgers, 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 there is anyone on this planet that can make and grill the perfect burger it’s Bobby Flay. These are my Caprese Burgers.
Prep Time: 10 minutes
Inactive Prep Time: 10
Cook Time: 9 to 10 minutes
Total Time: 30 minutes
Yields: 6 servings (2-inches thick patties)
Equipment: indoor grill-pan, 2 large mixing bowl, 2 large platters, chef’s knife, salad spinner,
Ingredients:
2 pounds of lean (90% lean) ground sirloin, substitute pork, chicken, or turkey
2 cloves of garlic, freshly grated
2 tablespoons onion powder
1 tablespoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
4 dashes 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)
Canola oil
Directions:
Place all the ingredients (flavorings) into a large mixing bowl, whisk to combine. Next, add the ground sirloin (choice of ground meat) to the bowl, mix gently with a fork incorporating all the ingredients. This ensures the meat doesn’t get over-mixed or compacted, by using your hands. Gently press the meat down evenly into 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 patty the meat, with your finger, press the center of the patty making an indention, a dimple. This will stop the burger from shrinking will cook evenly throughout. Crazy right? Believe me, when I tell you, it works every time.
Note: Season both sides of your patties with a sprinkling of Kosher salt and black pepper after you’ve brushed them with Canola oil, then place them on the hot grill.
Whether you’re using an inside or outside grill, first, make sure the surface is nice and hot. Lightly brush each side of your burger patties with Canola oil and place it on the hot grill. Do not touch them no matter how bad you want to. You should only flip the burger once.
Cook the burgers on the first side for 5 minutes before flipping. Grill the patties on the other side for another 3 to 4 minutes. Transfer the patties to a large plate, cover them with foil, and let them rest for 10 minutes.
While the burger patties are resting, butter the Brioche buns, place them on the grill. Toast the buns for 1 to 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.
