Grilled Caprese Burgers
with Charred Zucchini and Spicy Balsamic Ketchup
It’s easy to get into the al fresco spirit when you’ve got burgers featuring an Italian topping trio of mozzarella, tomato, and basil. The classic red, white, and green combo makes this more than just another burger recipe, adding a blast of fresh flavors and cheesy goodness. And although we recommend cooking the beef patties on the grill for maximum summertime vibes, you can also make them on the stovetop, if that’s more your style.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Zucchini
4 unit
Ciabatta Bread
(Contains Soy, Wheat)
20 ounce
Ground Beef
1 teaspoon
Italian Seasoning
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
4 ounce
Fresh Mozzarella
(Contains Milk)
1 unit
Tomato
½ ounce
Basil
4 tablespoon
Ketchup
5 teaspoon
Balsamic Glaze
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim stem ends from zucchini, then halve lengthwise. Slice halves lengthwise into ¼-inch-thick planks. Place in a medium bowl and toss with a large drizzle of olive oil. Season with salt and pepper. Set aside. Split ciabattas in half, then brush cut sides with a drizzle of olive oil.
Preheat a grill for direct heat and brush grates with a drizzle of vegetable oil (TIP: If cooking indoors, heat a grill pan or large pan over medium-high heat). Place ciabattas on grill or in pan cut-side down. Toast until light golden, 2-3 minutes. Set aside on a plate.
In a large bowl, mix beef, half the Parmesan, Italian seasoning, salt, pepper, and a pinch of chili flakes (use more for extra heat). Shape into four 1-inch-thick patties. Lightly brush grill grates with another drizzle of vegetable oil (or heat a drizzle of oil in pan). Add patties and cook until marks appear on bottom, 4-5 minutes (don’t flip just yet).
While patties cook, slice mozzarella into four equally thick slices. Slice tomato crosswise into four rounds. Pick basil leaves from stems; discard stems. After patties have cooked 4-5 minutes, flip and cook on other side for 1 minute, then top each with a slice of mozzarella. Cover grill or pan and cook until mozzarella melts, about 3 minutes.
Mix ketchup, vinegar, and a pinch of chili flakes (use more to taste) in a small bowl. Spread mixture onto cut-side of ciabattas. Fill ciabattas with a slice of tomato and a patty each. Top patties with basil leaves. Set aside. Lightly brush grill grates with another drizzle of vegetable oil (or heat a drizzle of olive oil in your pan).
Add zucchini to grill or pan and cook until marks appear, about 2 minutes. Flip and sprinkle with remaining Parmesan. Cover grill or pan and cook until tender and grill marks appear on other side, about 2 minutes. Divide zucchini and burgers between plates and serve.
