Are you a fan of Caprese salad? You know, the classic Italian dish that consists of tomatoes, basil, and fresh mozzarella? If you are enthusiastically nodding your head yes, you've got to make this amazing veggie burger! It takes the ingredients from the salad and transforms them into a sandwich. From The Good Stuff Cookbook by Spike Mendelsohn
Caprese Burger
Ingredients
3 beefsteak tomatoes, cored and cut in half
1/2 cup extra virgin olive oil
Sea salt and freshly ground black pepper
1/2 garlic clove, minced
6 basil leaves, julienned
6 potato buns, cut in half
1 pound fresh mozzarella, cut into 6 thick slices
3 tablespoons store-bought balsamic vinaigrette
1/2 basil pesto, recipe below
Directions
- Preheat the oven to 300°F.
- Put the 6 tomato halves, flesh side up, on a baking sheet. Drizzle each with some of the olive oil, 1 teaspoon each of salt and pepper, some minced garlic, and some basil. Cook for 45 minutes to 1 hour or until tomatoes are soft when a fork is inserted.
- Toast the buns under a broiler, so the inside is crisp, but the outside is still soft.
- To assemble the burgers, place a tomato half on the bottom bun. Top with 1 mozzarella slice on the tomato, 1 1/2 teaspoons vinaigrette, and season with salt and black pepper. Spread the pesto on the bun top and cover. Repeat with the remaining ingredients. Let rest for 2 to 3 minutes and serve.
Serves 6.
Basil Pesto
1/2 cup packed fresh basil
2 or 3 cloves garlic
1/4 cup pine nuts
1/4 cup extra virgin olive oil
Pinch crushed red pepper
Sea salt and freshly ground black pepper
- Add the basil, garlic, pine nuts, olive oil, crushed red pepper, and salt and pepper to a taste to a food processor or blender.
- Puree until smooth. This can be refrigerated in an airtight container for up to 1 week.
Makes about 1 cup.
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