I really feel that summer is made for burgers. Everyone loves a traditional burger, but why not spice it up and have some fun? Your family and friends will be intrigued in what you can come up with. I made 2 different burgers tonight for dinner on the grill. I will post them individually. I hope you enjoy them. I personally think they would go great with a nice cold beer or cold sangria.
Print
Basil and Mozzarella Burger
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A twist on the classic burger!
Fresh basil and mozzarella add a burst of flavor.
Ingredients
- 1 lbs (454 g) ground meat
- 0.5 cups (118 ml) basil, chopped
- Salt
- Pepper
- Steak or heirloom tomatoes, sliced
- Fresh mozzarella, sliced and diced
- Balsamic Glaze
- Whole Wheat Kaiser Rolls
Instructions
- Place ground meat in a large bowl. Add basil, salt, and pepper; mix everything together gently.
- Using your hands, divide the ground meat into 4 parts.
- Shape each part into a patty, make a hole in the center of each patty, and stuff with mozzarella cheese.
- Close up the patties.
- Top with a little more pepper, if desired.
- Make sure your grill is hot (charcoal should be grayish-white, or gas grill should be hot).
- Grill the burgers for 4-5 minutes per side, flipping only once. The fat will slow in its dripping and the sides will begin to brown when the first side is done.
- Let the meat rest before serving.
- Place the rolls on the grill to toast for about 10 seconds per side.
- Place the burger in the roll, top with glaze and a slice of tomato.
Notes
- For best flavor, use fresh, high-quality mozzarella cheese.
- To prevent the burgers from shrinking, gently form the patties and avoid overworking the meat.
- Leftover burgers can be stored in the refrigerator for up to 2 days; reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 burger
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Should I use fresh mozzarella or low-moisture mozzarella for this burger?
Fresh mozzarella melts more softly and has a milky flavor that pairs well with basil, but it releases more water. If you find the burger getting soggy, switch to low-moisture mozzarella or pat the fresh slices dry before using.
When should I add the basil to avoid it wilting?
Add fresh basil leaves right before serving, not while the burger is still on the grill or in the pan. Heat turns basil black and limp within seconds, so it should go on at the very end. 
How do I keep the burger patty juicy without undercooking it?
Do not press down on the patty while it cooks, as this squeezes out the juices. Cook over medium-high heat, flip only once, and let it rest for a couple of minutes after coming off the heat.
