Mozzarella & Tomato Jam Burgers with Balsamic Onion, Radish & Arugula Salad

Mozzarella & Tomato Jam Burgers

with Balsamic Onion, Radish & Arugula Salad

40 MIN
+$3.00/serving 2 Servings
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From the Test Kitchen

To build layers of bright flavor in these USDA Prime beef burgers, you'll make a savory tomato jam by cooking down fresh, juicy tomatoes with sweet honey and a touch of Calabrian chile paste—a specialty spicy pepper condiment from the Italian region of the same name.
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  • Nutrition
    PER SERVING
  • Calories
    1050 Cals (est.)
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fresh
ingredients
Mozzarella & Tomato Jam Burgers with Balsamic Onion, Radish & Arugula Salad
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 4 oz Grape Tomatoes
  • 2 oz Arugula
  • 3 oz Radishes
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Honey
  • 4 oz Fresh Mozzarella Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 tsp Whole Dried Oregano
  • 2 Scallions

Mozzarella & Tomato Jam Burgers

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the mozzarella. Roughly chop the onions. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine half the honey (kneading the packet before opening), 1 tablespoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Halve the buns.

2 Make the tomato jam

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Transfer to a bowl.Rinse and wipe out the pan. 

Make the tomato jam
Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl. Add the spice blend and half the parmesan. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and cook 2 minutes, or until lightly browned. Evenly top with the sliced mozzarella. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Make the salad

Meanwhile, in a large bowl, whisk together the remaining honey, vinegar, oregano, and 2 tablespoons of olive oil. Season with salt and pepper. Just before serving, add the chopped onions, sliced radishes, and arugula. Toss to combine. Taste, then season with salt and pepper if desired. 

Make the salad
Toast the buns & serve your dish
5 Toast the buns & serve your dish

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, tomato jam, and cooked patties. Serve the burgers with the salad on the side. Garnish the salad with the sliced green tops of the scallions and remaining parmesan. Enjoy!

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