• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Trattoria Burger

Trattoria Burger

February 10, 2010 · WCC Administr@tr · 5 Comments

dsc_2148-5812215
Burgers will always be one of my food loves. It’s the one food that I can eat probably every day especially with all the ways burgers can be topped and made. One of my favorite cookbooks is this one from Bobby Flay. His burger recipes are simple and so flavorful! There’s no fuss with the burger itself but the creativity he has in topping the burgers is really what draws me in. It’s been awhile since I cracked open this cookbook and with my constant craving for burgers, I flipped through and made his Trattoria Burger for dinner.

The Trattoria Burger is essentially a burger topped with a caprese salad. Three ingredients – fresh mozzarella, ripe tomatoes and bright basil leaves – make this such a satisfying burger all in itself. How could such a simple topping make this a bad burger?! Served with garlic parmesan fries, this is an awesome burger and fries dinner!

df-bobby-flay_300-1553792

Bobby says:

This burger gets its inspiration from Italy’s insalata caprese, which is a simple yet totally delicious layering of fresh mozzarella, ripe tomato slices, and basil leaves. Basically, I just transplant that salad onto a burger. Because it is so simple, it is of the utmost importance that each ingredient be in its prime. That means only the ripest, tastiest tomatoes, the freshest, creamiest mozzarella, and the brightest green basil will do. All i takes to dress this Italian trifecta is a splash of balsamic, olive oil, salt and lots of freshly ground black pepper.”

Trattoria Burger
recipe from Bobby Flay’s Burger’s Fries & Shakes

1 1/2 pounds ground chuck (80% lean) or ground turkey (90% lean)
kosher salt & freshly ground black pepper
1 1/2 tablespoons canola oil
8 oz fresh whole-milk mozzarellla, sliced into 8 slices
4 hamburger buns, split; toasted if desired
4 slices ripe beefsteak tomato
8 fresh basil leaves
8 teaspoons balsamic vinegar
4 teaspoons extra virgin olive oil

Divide the meat into 4 equal portions. Form each portion loosely into a 3/4 in thick patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Cook the burgers, using the oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms and top with sliced tomato and 2 basil leaves. Drizzle each burger with 2 teaspoons balsamic vinegar and 1 teaspoon olive oil. Cover with bun tops and serve immediately.

Uncategorized

Previous Post: « Rick Katz’s Brownies for Julia
Next Post: Cream of Mushroom Soup »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Meghan says

    February 10, 2010 at 5:57 pm

    I love the idea of this burger! The flavors of caprese salad are my favorite. By the way, I tried those garlic parmesan fries right after you posted them and they are fantastic!!! 🙂

    Reply
  2. Unknown says

    February 10, 2010 at 7:05 pm

    Mmmm! I have all the ingredients at home 🙂 Trying them tonight… although I think I'll put shredded mozz in the burger to see how it tastes.

    Reply
  3. Memaw's memories says

    February 10, 2010 at 10:35 pm

    I love burgers. Good burgers, greasy burgers, juicy burgers– I've never met one I didn't like.

    The toppings definitely make the burger.

    Reply
  4. NoahS says

    February 11, 2010 at 2:27 am

    they were a HUGE hit in my house. thanks joelen!

    Reply
  5. Carrie says

    February 12, 2010 at 3:42 pm

    I love this idea! I'm going to keep this in mind and make it for a nice summery meal when it gets warm. The cheese on top looks so good!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago