MEGA MOZZARELLA-STUFFED BURGERS
Channel your cowboy vibe with these flame-grilled buffalo burgers topped with an incredible onion chutney and creamy basil mayo. So good!
Provided by Jamie Oliver
Categories Beef
Time 2h10m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°F/gas 4 or get your barbecue nice and hot!
- Wrap the red onion in kitchen foil and cook in the oven, or directly in the coals, for 2 hours until soft.
- When your onions have 30 minutes cooking time left, make your mayo: separate and whisk the egg yolk until fluffy, then gradually whisk in both the oils - a tiny bit at a time - until thick and emulsified (loosen with a little squeeze of lemon if it gets too thick).
- Season to perfection with a pinch of sea salt and a little more lemon juice. Pick the basil leaves into a pestle and mortar, bash until they make a paste and stir through the mayo.
- Season the mince to perfection and mix together well. Divide into 4 even-sized pieces and shape into flat patties. Cut the mozzarella in half and place on top of 2 of the patties. Place the remaining 2 patties on top and seal the edges firmly with your fingertips, so the mozzarella is encased inside, then gently shape into a neat burger.
- When the onions are cool enough to handle, peel off the skin and mash with a fork, discarding the root. Drizzle over the balsamic vinegar, season to perfection and mix well.
- Get your BBQ or grill nice and hot. Add the burgers and cook for 8 to 10 minutes, turning regularly.
- Crisp up the mortadella on the grill bars, and shape into a circle with your tongs. Slice the buns and toast on the BBQ. Thickly slice the tomato.
- Spoon 1 tablespoon of the basil mayo over the bottom of the bun, add a slice of tomato, then a slice of mortadella and then some rocket. Top with the burger and a dollop of sticky balsamic onions. Pop the lid on and tuck in!
Nutrition Facts : Calories 762 calories, Fat 37.4 g fat, SaturatedFat 14.7 g saturated fat, Protein 59.2 g protein, Carbohydrate 43.8 g carbohydrate, Sugar 9.6 g sugar, Sodium 2.2 g salt, Fiber 3.5 g fibre
FRESH MOZZARELLA AND TOMATO
Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
- Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
TOMATO MOZZARELLA SALAD
Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
Provided by JOANN HAN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Place tomato slices, alternating with mozzarella slices, on a large serving platter.
- Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.
Nutrition Facts : Calories 199 calories, Carbohydrate 6.2 g, Cholesterol 24.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 5.1 g, Sodium 338.3 mg, Sugar 4.3 g
FRESH MOZZARELLA-STUFFED PESTO BURGERS WITH PESTO-MAYO, RED ONION, LETTUCE & TOMATO
Provided by [email protected]
Number Of Ingredients 13
Steps:
- In large mixing bowl, mix dry pesto mixes into hamburger well. I add a little ground beef at a time, broken up, and sprinkle a little of each of the mixes evenly across, a fourth at a time, for easier mixing.
- Shape into 8 thin patties, (they will be large). *I do this onto 2 large cookie sheets lined with foil. (Make sure edges are nice and smooth, not cracked).
- Top 4 patties with 2-3 thick slices of mozzarella cheese evenly, in the center, within 1/2" to edge. Top each with the remaining patties and seal edges very well. Place all onto one of the sheets and take out to the grill.
- Sprinkle tops with fresh ground black pepper and Montreal Steak Seasoning.
- In very small bowl, mix mayo and jarred pesto sauce for spreading later.
- Grill burgers, approximately 14-16 minutes total, turning once, or until burgers are done, over medium grill. *Do not press or flatten burgers with spatula, you will squeeze out all of the good juices, separate the patties, and lose half the cheese, too!
- When burgers are just about done, grill buns lightly. Spread inside top rolls with pesto mayo, place a nice bed of lettuce onto bottom buns, top with burgers.
- Top each with sliced tomato and red onion. Place on tops and enjoy! *Easiest eaten sliced in half. (*Leftover burgers reheat well in microwave on low, too.)
TOMATO AND MOZZARELLA BURGER
I saw this recipe in the Real Simple July issue...had the ingredients...didn't have DH at home for dinner...So had a great..great 'chick' meal (quote from DH) Recipe can be adjusted to any quanities you want.
Provided by katie in the UP
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees.
- Slice a thin piece from the rounded bottom of each tomato, so they sit upright.
- Slice each tomato in half horizontally. Arrange the tomato halves, cut side up on a shallow roasting pan or rimmed baking sheet lined with foil.
- Drizzle with the oil, then sprinkle on the salt and pepper.
- Scatter the garlic over the tomatoes.
- Roast until they're softened and warmed through, approx 15 minutes.
- Mine took longer -- approx 25 minutes. Mean while, cut the mozzarella into 6- 1/2 inch rounds.
- Using a spatula, sandwich each cheese slice between 2 hot tomato halves.
- The heat of tomatoes will melt the cheese slightly.
- Drizzle with the juices collected in the roasting pan and garnish with basil.
Nutrition Facts : Calories 187.1, Fat 13.3, SaturatedFat 5.7, Cholesterol 29.9, Sodium 537, Carbohydrate 8.2, Fiber 2.2, Sugar 5.2, Protein 10
BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE
I often end up with a bumper crop of herbs-and here's one of my favorite basil recipes. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible. -Virginia Kochis, Springfield, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.
Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 904mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein.
BASIL MOZZARELLA BURGERS
Make and share this Basil Mozzarella Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 48m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make relish: add the relish ingredients to the container of a food processor; cover and pulse until coarsely chopped; cover and chill for 2-3 hours.
- To make burgers: stir together the onion, bread crumbs, and bell pepper in a mixing bowl.
- Add the ketchup, horseradish, mustard, salt and pepper to taste; stir to mix.
- Add the ground beef; stir to mix.
- Shape mixture into 4 patties.
- Grill patties over medium heat for 7 minutes; turn and grill 7-11 more minutes or until done.
- Top patties with a slice of cheese during the last 2 minutes or grilling time.
- Serve patties on toasted whole wheat buns with red sweet pepper relish and fresh basil leaves.
Nutrition Facts : Calories 516.9, Fat 29, SaturatedFat 11.4, Cholesterol 99.5, Sodium 895.8, Carbohydrate 30.7, Fiber 3, Sugar 6.5, Protein 33.2
MOZZARELLA BURGER STACK
Veggie burgers are stacked with beefsteak tomato and mozzarella slices and served on a bed of torn mixed greens to make this beautiful dish.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook burgers as directed on package.
- Place greens on 4 plates.
- Top with burgers and remaining ingredients.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 560 mg, Carbohydrate 9 g, Fiber 5 g, Sugar 2 g, Protein 22 g
MOZZ-STUFFED CAPRESE BURGERS WITH GRIDDLED TOMATO, BASIL SAUCE & PARMESAN POTATO ROUNDS
Meet caprese salad-burger-fied! Yep, our chefs transformed everyone's favorite Italian appetizer into a bodacious 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 basil sauce. Everything is tucked into toasty garlic butter buns (read: garlic bread) and served with a heap of crispy Parmesan potato wedges on the side. Buon appetito!
Provided by HelloFresh
Categories main course
Time 35m
Number Of Ingredients 15
Steps:
- • Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Slice potatoes into ¼-inch-thick rounds (no need to peel); toss on a baking sheet with 2 TBSP olive oil, half the Italian Seasoning (you'll use the rest later), and a few big pinches of salt and pepper. Arrange in a single overlapping layer. • Roast on top rack for 18-20 minutes. Remove from oven (they'll finish cooking in step 6). • 4 SERVINGS: Use 4 TBSP olive oil.
- • Meanwhile, slice tomato into ½-inchthick rounds. Pick basil leaves from stems; mince leaves. • Place 1 TBSP butter and half the garlic powder (use the rest as you like) in a small bowl; microwave until butter is softened, 10-20 seconds. Season with salt and pepper and stir to combine. • 4 SERVINGS: Use 2 TBSP butter and all the garlic powder.
- • In a second small bowl, combine mayonnaise, sour cream, and 1 TBSP minced basil. Season with salt and pepper. Set aside. • 4 SERVINGS: Use 2 TBSP minced basil.
- • In a medium bowl, combine beef*, remaining Italian Seasoning, and remaining basil; season generously with salt and pepper. Form mixture into two ½-inch-thick patties. • Divide mozzarella between the centers of each patty. Gently fold meat around mozzarella, shaping and sealing to create cheese-stuffed patties. • 4 SERVINGS: Form beef mixture into four patties.
- • 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.
- • Sprinkle roasted potatoes with Parmesan. Return to oven until cheese is melted and slightly crispy, 5-7 minutes more. • Meanwhile, halve buns; spread cut sides with garlic butter. Place on a second baking sheet and toast on middle rack until lightly browned, 3-5 minutes. • Spread top buns with basil sauce; fill buns with patties and griddled tomato. Serve with potatoes and any remaining basil sauce on the side.
Nutrition Facts : Calories 1170 kcal, Fat 78 g, SaturatedFat 28 g, Carbohydrate 75 g, Sugar 12 g, Protein 48 g, Fiber 5 g, Cholesterol 210 mg, Sodium 1410 mg
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