Ingredients
The following ingredients have 4 Servings
- 1 1/2 Tbs. balsamic vinegar
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground pepper
- 1 1/2 Tbs. olive oil
- <br> 3/4 lb. (375 g) ground beef
- 3/4 lb. (375 g) ground pork
- Kosher salt and freshly ground pepper<br>
- 4 thick slices crusty Italian bread, such as Pugliese
- Olive oil for brushing<br>
- 1 garlic clove, halved lengthwise
- 1/4 lb. (125 g) burrata cheese or fresh mozzarella, drained, at room temperature
- 12 fresh basil leaves
- 1 to 2 ripe tomatoes, cut into 8 slices
Instruction
- To make the balsamic vinaigrette, in a small bowl whisk together the balsamic vinegar and Dijon mustard. Season with salt and pepper, then whisk in the olive oil. Set aside.
- Prepare a medium-hot fire in a grill.
- In a large bowl, gently mix together the beef and pork. Form into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper.
- Brush each slice of bread with olive oil on both sides and arrange on the grill grate directly over the heat. Grill, turning once, until nicely grill-marked, about 2 minutes per side. Transfer to a work surface and rub both sides with the cut sides of the garlic clove. Set aside.
- Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium, 5 to 6 minutes per side.
- Brush the bread with the balsamic vinaigrette and spread each slice with a quarter of the cheese. Top each with 3 basil leaves and 2 slices of tomato, brush with more the vinaigrette and top with a burger patty. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Burger Night</i>, by Kate McMillan (Weldon Owen 2015)
