CAPRESE STUFFED BURGERS
Add a bit of Italian flair with these original stuffed burgers. A satisfying way to feed your family.
Provided by Perdue Chicken
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a medium-sized bowl, combine the ground chicken, tomato, shallots, basil, Worcestershire sauce, salt and pepper. Mix well but lightly; don't crush the meat.
- Form 4 burgers and, with your thumb, make a pocket in the center of each burger. Insert a chunk of mozzarella into the pocket, then shape the burgers to enclose the cheese. Chill burgers 10 to 15 minutes.
- Heat a grill or grill pan to medium high heat. Grill the burgers about 5 to 8 minutes on each side or until no longer pink in center. Burgers are done when they feel firm to the touch and a meat thermometer inserted in the center reaches 170°F.
- Warm or lightly grill the hamburger rolls. Place a warm burger on each roll and top with the mozzarella slices, tomato slices, lettuce and basil leaves if desired.
Nutrition Facts : Serving Per Recipe 4 Amount Per Serving Calories 209 % Daily Value* Total Fat 8g 12% Saturated Fat 2.5g 13% Cholesterol 34mg 11% Sodium 521mg 22% Total Carbs 24g 8% Dietary Fiber 1g 4% Sugars 6g Protein 11g Vitamin A 6% Vitamin C 6% Calcium 13% Iron 9% *Percent Daily Values are basedon a 2,000 calorie diet.
CAPRESE BURGER
Getting its inspiration from classic caprese salad, this sandwich showcases the fresh flavors of basil, tomato and mozzarella cheese.
Provided by Food Network
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Getting its inspiration from classic caprese salad, this sandwich showcases the fresh flavors of basil, tomato and mozzarella cheese.
- 1. In small bowl toss together basil leaves and vinegar. Set aside.
- 2. Micro-cook veggie patty according to package directions, except after turning patty place mozzarella slices on top. Continue micro-cooking according to package directions.
- 3. Top roll bottom with veggie patty, basil leaves and tomato. Lightly sprinkle with pepper (if desired). Add roll top.
- Preheat grill
- Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.
CAPRESE BURGERS
Provided by Giada De Laurentiis
Time 35m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Combine the beef, pesto, Parmesan, salt and pepper in a large bowl. Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick. Grill for 5 minutes. Turn the burgers over and place a slice of mozzarella on top. Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted. Allow the burgers to rest for 5 minutes.
- For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth.
- To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes. Spread the pesto mayonnaise over the bottom halves of the grilled bread. Place the burgers on top and add 2 tomato slices. Add the top halves of the bread and serve.
- Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste.
MOZZ-STUFFED CAPRESE BURGERS WITH GRIDDLED TOMATO, CREAMY PESTO & POTATO WEDGES
Meet Caprese salad-burger-fied! Yep, our chefs transformed everyone's favorite Italian appetizer into a dinner-worthy burger. And no, they didn't just combine the two by stacking tomato, mozzarella, and basil on top of a plain ol' patty-they took it to a whole new level. Think Italian-seasoned beef patties stuffed with melty mozz, then topped with griddled tomato slices and a creamy pesto sauce. Everything is tucked into toasted buns and served with a heap of crispy potato wedges on the side. Buon appetito!
Provided by HelloFresh
Categories main course
Time 35m
Number Of Ingredients 12
Steps:
- • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges; toss on a baking sheet with 2 TBSP olive oil (4 TBSP for 4 servings), half the Italian Seasoning (you'll use the rest later), and a few big pinches of salt and pepper. • Roast on top rack until tender and crisped, 20-25 minutes.
- • While potatoes roast, slice tomato into ½-inch-thick rounds.
- • In a small bowl, combine mayonnaise, sour cream, and half the pesto (you'll use the rest in the next step). Season with salt and pepper.
- • In a medium bowl, combine beef*, remaining Italian Seasoning, and remaining pesto; season generously with salt and pepper. Form mixture into two ½-inch-thick rounds (four rounds for 4 servings). • Divide mozzarella between the centers of each round. Gently fold meat around mozzarella, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.
- • Season tomato with salt and pepper. • Heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add tomato and cook until lightly browned, 1-2 minutes per side. Transfer to a plate. • Add another drizzle of olive oil to same pan; add patties and cook to desired doneness, 3-5 minutes per side.
- • Meanwhile, halve and toast buns. • Spread top buns with creamy pesto; fill buns with patties and griddled tomato. • Divide burgers between plates. Serve with potato wedges and any remaining creamy pesto on the side for dipping.
Nutrition Facts : Calories 1200 kcal, Fat 81 g, SaturatedFat 24 g, Carbohydrate 79 g, Sugar 10 g, Protein 44 g, Fiber 6 g, Cholesterol 145 mg, Sodium 1210 mg
CAPRESE BURGER
I am always looking for ways to jazz up the boring burger and came up with this after having a delicious caprese salad. Be sure to use fresh basil and the marinated tomatoes are a must!
Provided by Sarah Stephan
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.
Nutrition Facts : Calories 561 calories, Carbohydrate 25.4 g, Cholesterol 132 mg, Fat 31.6 g, Fiber 1.8 g, Protein 40.6 g, SaturatedFat 13.1 g, Sodium 485.3 mg, Sugar 2.5 g
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CAPRESE BURGERS RECIPE - GRACE PARISI - FOOD & WINE
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4/5 Total Time 30 minsAuthor Grace Parisi
- In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
- Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil.
- Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away.
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