Balsamic Burgers with Mozzarella, Tomato & Cucumber Salad

Balsamic Burgers

with Mozzarella, Tomato & Cucumber Salad

30 MIN
4 Servings
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From the Test Kitchen

For an Italian twist on the classic burger, we’re pairing juicy patties seasoned with dried basil, rosemary, oregano, and more with a savory-sweet balsamic mayo—all served on warm toasted buns. Fresh tomatoes, creamy mozzarella, and crunchy cucumbers all come together in an elevated side salad that boasts more classic Italian-style flair.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Balsamic Burgers with Mozzarella, Tomato & Cucumber Salad
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • ½ lb Grape Tomatoes
  • 1 Lemon
  • 1 head Butter Lettuce
  • 2 Persian Cucumbers
  • 2 cloves Garlic
  • 4 oz Fresh Mozzarella Cheese
  • 2 Tbsps Balsamic Vinegar
  • ¼ cup Mayonnaise
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Thinly slice the cucumbers into rounds. Medium dice the cheese. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the halved tomatoes, sliced cucumbers, and diced cheese. Toss to combine. Halve the buns. Cut off and discard the root end of the lettuce; separate the leaves. In a separate bowl, whisk together the mayonnaise and half the vinegar (you will have extra). Season with salt and pepper.

Marinate the vegetables & cheese:
2 Marinate the vegetables & cheese:

To the bowl of prepared vegetables and cheese, add half the Italian seasoning, up to half the garlic paste, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Form & cook the patties:
3 Form & cook the patties:

Meanwhile, place the beef in a bowl. Add the remaining garlic paste and remaining Italian seasoning; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 


*An instant-read thermometer should register 145°F.

Finish & serve your dish:
4 Finish & serve your dish:

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 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. Just before serving, add the lettuce leaves to the bowl of marinated vegetables and cheese. Toss to combine. Taste, then season with salt and pepper if desired. Serve the burgers with the salad on the side. Enjoy! 

Tips from Home Chefs

Balsamic Burgers

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Thinly slice the cucumbers into rounds. Medium dice the cheese. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the halved tomatoes, sliced cucumbers, and diced cheese. Toss to combine. Halve the buns. Cut off and discard the root end of the lettuce; separate the leaves. In a separate bowl, whisk together the mayonnaise and half the vinegar (you will have extra). Season with salt and pepper.

2 Marinate the vegetables & cheese:

To the bowl of prepared vegetables and cheese, add half the Italian seasoning, up to half the garlic paste, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Marinate the vegetables & cheese:
Form & cook the patties:
3 Form & cook the patties:

Meanwhile, place the beef in a bowl. Add the remaining garlic paste and remaining Italian seasoning; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 


*An instant-read thermometer should register 145°F.

4 Finish & serve your dish:

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 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. Just before serving, add the lettuce leaves to the bowl of marinated vegetables and cheese. Toss to combine. Taste, then season with salt and pepper if desired. Serve the burgers with the salad on the side. Enjoy! 

Finish & serve your dish:
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