Jeremy Scheller <p>This is a spicy and flavorful burger on a crusty bun, topped with a caprese insalata.</p> 20 10 4 For the Burgers: 1 1/4 lbs. Organic Grass Fed Ground Beef (splurge a little on the fat and get 85/15) 1/3 Cup Fresh Grated Parmesano Regiano 1 Organic or Free Range Egg 1/4 Cup Bread crumbs 1 Shallot, finely diced 1 Red Chile, finely diced 1 tbls. Tarragon (fresh is better, but hard to find in MN) 4 Fresh Basil leaves, finely chopped 1 Tsp, fresh Thyme Sea Salt & Coarse Ground Pepper For the Caprese Mozz: 1 Large Tomato, cubed (discard the seeds and watery portions. 7 Fresh Basil leaves, finely chopped Sea Salt and Coarse Ground Pepper Hearty Drizzle of Olive Oil 1/2 Cup Fresh Mozzarella, cubed (1/4 inch cubes) 4 Large Crusty Round Buns <p>Get down and dirty and mix those burger ingredients by hand like a meatloaf. Form it into 4 patties and chill for bit.</p> <p>Stir up the Caprese Mozz ingredients, and throw back a hearty spoonful (this stuff is great by itself).</p> <p>Fry the patties over medium high heat for 10 minutes, turning every minute or so to keep them from getting scorched.</p> <p>Get some big crusty buns and slice them in half. Toast the inside of the buns by laying them in a hot pan with some olive oil. Push their faces in the pan to give em a nice even crustiness.</p> <p>Serve that Spicy Burger on the crusty bun and drop a heap of the Caprese Mozz on top.</p> 1.57583 2008-02-20 22:35:40 UTC