Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Balsamic Burgers
with Mozzarella, Tomato, & Cucumber Salad
35 MIN
4 Servings
From the Test Kitchen
For an Italian twist on the classic burger, we’re serving juicy patties seasoned with dried basil, rosemary, oregano, and more, and slathered with a savory-sweet balsamic mayo. Those same Italian seasonings star in the dressing for our flavorful salad of marinated mozzarella, tomatoes, and crunchy cucumbers.
Get Plans-
NutritionPER SERVING
-
Calories720 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
1⅛ lbs Ground Beef
- 4 Potato Buns
- 4 oz Fresh Mozzarella Cheese
- ½ lb Grape Or Cherry Tomatoes
- 2 Persian Cucumbers
- 2 cloves Garlic
- 2 Tbsps Balsamic Vinegar
- ¼ cup Panko Breadcrumbs
- ¼ cup Mayonnaise
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
- 1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the balsamic mayo:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the garlic, then finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). Medium dice the cheese. Halve the tomatoes. Thinly slice the cucumbers into rounds. Halve the buns. In a bowl, combine the mayonnaise and half the balsamic vinegar (you will have extra vinegar).
2
Make the salad:
In a large bowl, combine the red wine vinegar, half the Italian seasoning, 1 tablespoon of olive oil, and up to half the garlic paste. Season with salt and pepper; stir to combine. Add the diced cheese, halved tomatoes, and sliced cucumbers; season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
3
Form & cook the patties:
While the salad marinates, place the beef in a bowl. Add the breadcrumbs, remaining garlic paste, and remaining Italian seasoning; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.
STOVE: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the liquid may splatter), or until browned and cooked through. Transfer to a plate. Wipe out the pan.
GRILL: Lightly oil the patties; grill 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.
4
Toast the buns & serve your dish:
STOVE: Add the buns, cut side down, to the same, dry pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, balsamic mayo, and cooked patties. Serve the burgers with the salad. Enjoy!
1
Prepare the ingredients & make the balsamic mayo:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the garlic, then finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). Medium dice the cheese. Halve the tomatoes. Thinly slice the cucumbers into rounds. Halve the buns. In a bowl, combine the mayonnaise and half the balsamic vinegar (you will have extra vinegar).
2
Make the salad:
In a large bowl, combine the red wine vinegar, half the Italian seasoning, 1 tablespoon of olive oil, and up to half the garlic paste. Season with salt and pepper; stir to combine. Add the diced cheese, halved tomatoes, and sliced cucumbers; season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
3
Form & cook the patties:
While the salad marinates, place the beef in a bowl. Add the breadcrumbs, remaining garlic paste, and remaining Italian seasoning; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.
STOVE: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the liquid may splatter), or until browned and cooked through. Transfer to a plate. Wipe out the pan.
GRILL: Lightly oil the patties; grill 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.
4
Toast the buns & serve your dish:
STOVE: Add the buns, cut side down, to the same, dry pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, balsamic mayo, and cooked patties. Serve the burgers with the salad. Enjoy!
Tips from Home Chefs