Yup, another burger post. I know it seems like we are constantly making them...but we got a burgers-only cookbook and it is summer and well, admittedly, we do like them. So this one was from a recipe for a jalapeno and basil burger - but we sort of kicked it up a notch with a Caprese twist figuring that we already had basil in the mix. So we added tomato, fresh mozzarella and rather than use ketchup, we doused the burgers with balsamic vinegar.
So mix 2 lbs of ground beef with 2 chopped jalapenos, 1/4 cup chopped basil leaves and 4 minced garlic cloves. Once that is all mixed together, add in about 2 tbsp of balsamic vinegar. Let the patties sit in the fridge for at least an hour so they 'set' and then throw those spicy specimens on the grill. Note: for grilling advice, see previous posts...but suffice to say, about 6 minutes a side ought to do it.
Once your burgers are ready to go, place them on a bun and then slice some fresh mozzarella (you can surely use regular mozzarella - especially since it winds up melting once atop the hot burger) to place on the burger. If the burger doesn't have enough balsamic taste for you, feel free to drizzle more across the burger and let it absorb into the bun. Then dress with tomatoes and lettuce (optional - in fact, I said no to lettuce, this is T's plate pictured above) and enjoy!
- Melissa & Tim