I am obsessed with caprese salads all summer long and even have my own basil plant that is currently in full bloom. When I stumbled upon this recipe in the Allrecipes magazine, I knew I needed to try this one out for my family. Plus it was a great way to use up some of my basil that was looking so ready to eat!
4 tomatoes, each cut into 4 thick slices
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
1/4 teaspoon salt
3/4 teaspoon black pepper
2 2/3 pounds grass fed beef
2 tablespoons tomato paste
1/2 cup chopped fresh basil, plus 16-24 whole leaves for garnish
1/2 cup grated Parmesan
2 cloves garlic, minced
8 ounces fresh mozzarella cheese, sliced into 8 rounds
8 buns, toasted
4 teaspoons mayonnaise
1 teaspoon siracha (optional)
1) Arrange tomato slices in a single layer on a platter. Whisk together vinegar, oil, salt, and 1/4 teaspoon pepper in a small bowl. Pour over tomato slices. Let stand 15 minutes to 1 hour.
2) Meanwhile, preheat an outdoor grill (or a ban on your stove top) to med heat. Put beef, tomato paste, chopped basil, Parmesan, garlic, and remaining 1/2 teaspoon pepper in a large bowl and mix together with your hands. Divide into 8 equal portions and pat into patties.
3) Grill burgers 6 minutes per side. Top each with a slice of mozzarella, then continue grilling, covered, until cheese melts...1-2 minutes more.
4) Serve on buns with marinated tomato slices and whole basil leaves.