Thursday, July 2, 2015

The Italian Burger

My son, Caden, who is six, LOVES a good cheeseburger. You might even call him a connoisseur. He says he loves them because 'they taste so good' and 'the cheese is good too.' So, over the years I have made quite a few. Every once in a while I break out of the ordinary and make a buffalo burger or even a lamb one. I usually try to keep the spices on the down-low because his young taste buds think black pepper is too spicy.

I was very excited about this challenge because I'm always looking for new ingredients. I like the combination Cluck 'n Moo uses for the beef and chicken because it's not only healthier, but tasty too. I find the spice mix I used doesn't overwhelm the meat but compliments it. And according to Caden, it's very yummy. He actually asked for extra basil on the side!

The Italian Burger
by Holly

1 pound Cluck 'n Moo Ground 
1 Tablespoon Italian seasoning (see recipe below)
1/2 Tablespoon kosher salt
4 Telera rolls or your favorite burger bun
1 ball of fresh mozzarella cheese, cut into 8 slices
Sun-dried tomato spread (about 2 Tablespoons per burger)
Mild pepper rings
1 small bunch of fresh basil, leaves washed and dried, coarsely chopped
Cooking spray

In medium bowl, blend together the ground meat, Italian seasoning and salt. Divide into 4 thin patties. Make a small indentation with thumb in center to ensure even cooking.

Heat grill or grill pan (coat with cooking spray.) Cook burgers until they reach 165°F (no pink remaining) about 3-4 minutes each side. Do not press the burgers down while cooking. Place 2 slices of the mozzarella cheese on each burger. Cover pan with lid and cook another minute or until the cheese is slightly melted. Watch closely as to not burn.

Place each patty on a bun with a generous coating of the sun-dried tomato spread, a few mild pepper rings and a couple of basil leaves.

Italian seasoning
by Italian Seasoning

3 Tablespoons dried basil
3 Tablespoons dried oregano
3 Tablespoons dried parsley
1 Tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

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