National Burger Month Day 4: The Cap-razy Burger

The original schedule called for Town Burgers today, but we already had them on Friday so this morning, I suggested that a burger made like a caprese salad would be delicious. Andrea took the idea and ran away with it. We had some leftover pesto and a few fixings for a traditional caprese salad so the burgers tonight practically made themselves.

Extra Virgin Olive Oil
Balsamic Vinegar
Ground Chuck
Fresh Buffalo Mozzarella

We took about a pound of ground chuck and mixed in about one and a half teaspoons of pesto, some salt and a little pepper. The patties were grilled the way we like them-- medium-high heat, about four minutes on each side, for medium done-ness. A few slices of fresh mozzarella were layed on the burgers after they were flipped.

The buns were brushed with a little extra virgin olive oil and balsamico and toasted on the grill. Burgers were topped with a large basil leaf and a slice of beefsteak tomato.

This was a wonderful burger. The burger itself was a little garlicky, thanks to the pesto mixed into the chuck. The mozzarella wasn't too heavy, and the tomato and basil were delicious. I was skeptical of the balsamic vinegar in the sandwich, but in the end, it was perfect. it gave the whole package just the right kind of kick. Good burger. I'll have to make this one again.