1 1/2 pounds 93% lean beef
kosher salt, to taste
fresh ground black pepper, to taste
1/2 cup good balsamic vinegar (I used Fresina's Signature Balsamic Vinegar of Modena)
1 cup chunky tomato sauce (I used Mama Fressina's Signature Pezzo Sauce)
4 slices fresh mozzarella, sliced to 1/8" or 1/4" slices)
1/2 cup pesto mayonnaise (check back Wednesday for recipe OR mix 1/2 cup pesto with 3 tablespoons olive oil mayonnaise)
4 ciabatta buns, split
In a small saucepan, bring balsamic vinegar to a slow boil, over medium heat. Whisk constantly, until reduced by half. Reduce to low, until ready to serve. Remove from heat 15 minutes before serving and balsamic will thicken.
Preheat grill to medium-high.
Form beef into (4) 6 ounce patties, slightly larger than your bun. Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks. Sprinkle burgers with salt and pepper.
Grill until golden brown and slightly charred (about 3 minutes), turning once sparingly drizzle balsamic over top cooked side (cook for 3 minutes on the other side for medium). Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
Toast ciabatta buns.
To prepare Gourmet Caprese Burgers, spoon 1/4 cup chunky tomato sauce on bun, top with burger. Drizzle with more balsamic, add 1 slice of mozzarella cheese, spoon on 2 tablespoons of pesto mayo and top with toasted bun.
Serve and Enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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