Best Grilled Mozzarella Cheeseburgers With Dried Tomato And Arugula Pesto Recipes

BURGERS A LA PIZZAIOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
• Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
• Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
• Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
• Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.

GRILLED MOZZARELLA CHEESEBURGERS WITH DRIED TOMATO AND ARUGULA PESTO

Steps:

• Prepare grill.
• Cut six 1/4-inch-thick slices from center of onion and reserve. Divide beef into 6 portions. Form indentation in each portion and spoon rounded teaspoon pesto into each indentation. Form beef portions into six 3/4-inch-thick patties, enclosing pesto completely. Grill patties on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Turn burgers and grill 3 minutes more. Top burgers with mozzarella and grill 2 minutes more, or until just cooked through. Transfer burgers to a platter and let stand while grilling onion. Brush onion on both sides with oil and grill until softened and browned, about 3 minutes on each side.
• Spread pesto on both sides of buns and make sandwiches with onion and burgers.
• In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 cup.

GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES

Steps:

• Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
• Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
• Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.

MOZZARELLA GRILLED CHEESE

Steps:

• Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
• Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat.

PESTO & MOZZARELLA-STUFFED BURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, 2 Tbsp. pesto sauce and garlic just until blended; shape into 8 (1/4-inch-thick) patties. Combine 1/4 cup mozzarella and 1 Tbsp. of the remaining pesto sauce; spoon onto centers of 4 patties. Top with remaining patties; pinch edges together to seal.
• Grill 5 to 7 min. on each side or until done (160°F). Top with remaining mozzarella; grill 1 to 2 min. or until melted.
• Mix mayo, Parmesan and remaining pesto sauce until blended; spread onto bottom halves of rolls. Cover with burgers and tops of rolls.

GRILLED MOZZARELLA SANDWICHES

Steps:

• Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
• In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
• In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.