Balsamic Burgers with Mozzarella, Tomato & Cucumber Salad

Balsamic Burgers

with Mozzarella, Tomato & Cucumber Salad

30 MIN
4 Servings
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Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Beyond Burger®
    includes four 4-oz Beyond Burger® Plant-Based Patties View recipe
    • with Ground Beef

    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. Juicy 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.)
    View Full Nutrition
    Nutrition Label
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    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
    Balsamic Burgers with Mozzarella, Tomato & Cucumber Salad
    Title
    • 18 oz Ground Beef
    • 4 Potato Buns
    • ½ lb Grape Tomatoes
    • 1 head Butter Lettuce
    • 2 Persian Cucumbers
    • 1 clove 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)
    • 1 Lemon
    time-saving
    tips & techniques
    How To: Wash Lettuce
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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 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, as much of the garlic paste as you'd like, 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 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 same pan. 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

    Get Plans

    Balsamic Burgers

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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 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, as much of the garlic paste as you'd like, 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 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 same pan. 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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