Burgers are about as all-American as you can get (bonus points for making them at your all-American cookout). But that doesn’t mean they don’t have dreams of voyaging to faraway places. These mozzarella-topped patties with balsamic greens on ciabatta are what happens when cheeseburgers take a trip to Italy. In fact, their dolce vita attitude made them a hit with our happy cooks last time, which is why we’re adding this recipe to the HelloFresh Hall of Fame.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ciabatta Bread(ContainsWheat, Soy)
Heirloom Grape Tomatoes
Wash and dry all produce. Preheat oven to 400 degrees or grill to high. Halve, peel, and thinly slice onion. Heat a drizzle of olive oil in a large pan over medium heat. Add onion and 1 tsp sugar. Cook, tossing, until browned, 6-8 minutes. Season with salt and pepper. Remove from pan and set aside.
While onion cooks, mince or grate garlic until you have ½ tsp (you may have a clove left over). In a large bowl, whisk together ½ TBSP tomato paste, 1 TBSP balsamic vinegar, 1 TBSP olive oil, and as much minced garlic as you like (we sent more tomato paste and vinegar than needed). Season with salt and pepper.
Wipe out same pan, then heat a drizzle of olive oil in it over medium-high heat (skip if grilling). Shape beef into 2 patties slightly wider than the bread. Season with salt and pepper. Add to pan or grill. Cook until just shy of desired doneness, 2-4 minutes per side. Sprinkle mozzarella on top. Cover pan or grill and cook until cheese melts, 1 minute more.
Split ciabattas in half. Toast in oven or on grill until golden, 3-5 minutes. Meanwhile, halve tomatoes lengthwise.
Add mixed greens, tomatoes, and cranberries to bowl with vinaigrette and toss to combine. Season with salt and pepper.
Fill ciabattas with burgers, onion, and a little bit of salad. Divide between plates and serve with remaining salad on the side.