Burger Week: Caprese Burger with Balsamic Aioli

If you looked back through my social media streams you’d see how often (probably too often) I speak of three things… hummus, gyros, and basil. I am Mediterranean through and through and these foods pop up in my meals frequently.

Caprese salad is, without a doubt, my favorite thing about summer. Fresh picked tomato and basil paired up with creamy fresh mozzarella is the perfect combination of flavors. Naturally, I decided to put that goodness to work in my #BurgerWeek submission.

Behold the Caprese Burger. I have included a recipe for Balsamic Aioli that gives the sandwich a little extra tang. Try it with some parmesan and pepper chips and a glass of cabernet sauvignon. 

savour… summer grub

CAPRESE BURGER WITH BALSAMIC AIOLI

Before you start:

Need some burger basics? Be sure to read our burger basics post for tips from getting your burger the right size to how to get that restaurant taste.

You’re eating a burger. Live a little. Don’t bother with super lean ground beef. It won’t be the same. Remember… all things in moderation.

We used our basic pesto recipe to add a little extra basil punch to the burger. You can omit this if you prefer.

Knives can tear up a ball of fresh mozzarella. Consider cutting your mozzarella with unflavored dental floss instead.

The ingredients:

For the burger:

• 1 pound ground round
• 2 tablespoon pesto
• 1/2 teaspoon salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 2 medium tomatoes, cut into eight 1/4 inch slices
• 16-20 large basil leaves
• 1 pound fresh mozzarella, cut into 8 thin slices
• Balsamic Aioli (recipe follows)

For the balsamic aioli:

• 1 egg yolk
• 1 teaspoon lemon juice
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1 small clove garlic, grated
• 1/4 cup canola oil
• 1/2 cup olive oil

The method:

For the burger:

1. Add ground round, salt, pepper, and pesto to medium bowl. Mix with your hands just enough to incorporate. Be careful not to over mix.
2. Cook according to your preferred method and doneness.
3. Toast bun if desired by melting a bit of butter in a small saute pan. Place just the cut sides of the bun in the pan, cooking until slightly browned and crispy.
4. Add burger, mozzarella, tomato, and then fresh basil leaves to the bottom of the bun. Spread a thin layer of aioli on the top of the bun and place on top. Serve warm.

For the aioli:

1. Add the egg yolk, lemon juice, vinegar, dijon mustard, salt, pepper, and garlic to a medium bowl. Whisk until smooth (about 30 seconds)
2. Slowly add small amounts (1/4 to 1/2 teaspoons) of the canola oil to the mixture whisking constantly over a 3 minute period. 
3. Drizzle in the olive oil while whisking and whisk until smooth and thickened (about another 5-6 minutes). Alternatively, use an immersion blender (about 3-5 minutes).
4. Store in an airtight container in the refrigerator for up to 2 weeks.