RECIPES: Recipe Details
The Nutty Yuppy Burger
This is a beef burger mixed with pine nuts and Calamato Olives. It is then topped with condiments and a Balsamic Dressing. It is a different but exciting blend of flavors.
1 TBSP minced shallots
1/2 TBSP finely cut fresh basil
1/2 TBSP Grey Poupon Country Dijon Mustard
1 TBSP of honey
1/2 cup Colavita Extra Virgin Olive Oil
6 thin slices of mozzerella cheese
6 slices of pre-cooked bacon cut in half
6 slices of beefsteak tomatoes
6 large leaves of fresh spinach
1 and 1/2 pounds of ground chuck
1 and 1/2 cups of Calamato Olives Deseeded and coursly chopped 3/4 cup of pine nuts
2 egg whites
1 and 1/2 tsp salt
Vegtable oil, for brushing on the grill rack
6 large plain white hamburger buns, split
1/4 cup of softened butter
Balsamic Sauce: In a small bowl combine minced shallot, cut basil, Grey Poupon Country Dijon mustard, and honey. Slowly and in a fine stream add Colavita Extra Virgin Olive Oil whisking mixture the entire time. Pour completed Balsamic Sauce into a squeeze bottle container and refrigerate until ready to assemble burgers. Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high heat. Prepare the burger toppings: Cut the mozzerella cheese, bacon, and tomatoes. Trim the stem of the spinach leaves. Place readied items on a tray and refrigerate until ready to assemble burgers. Burger Patties: In a large bowl combine ground chuck, Calamato olives. pine nuts, egg whites, and salt. Mix well, avoiding handling meat mixture too much. Patty the meat into 6 equal servings. When the grill is ready, brush the grill rack with vegetable oil. Place patties on the rack, cover, and grill until browned on the bottoms 3 to 4 minutes. Turn the patties and continue to grill until done (Internal temperature of 160 degrees). During the last few minutes of cooking, spread the hamburger buns with the softened butter and place the buns, cut side down on the outer edges of the rack to toast lightly. Also at this time, place the slices of mozzerella cheese to melt and two bacon pieces to warm on each burger. To assemble the burgers: On each bread bottom, place the patty, a tomatoe slice and a spinach leaf. Drizzle Balsamic Sauce on top of spinach. Add the bun top and serve.
I use the Mozzerella Cheese that is packaged in a roundish form.