June 9, 2016
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Top your burger with mozzarella, pesto, and tomatoes, and serve it all on fluffy focaccia rolls.
This recipe is courtesy of Taste and Tell.
Ingredients
For the focaccia rolls
- 2 Cups all-purpose flour
- 1 1/2 Teaspoon active dry yeast
- 1/2 Cup water
- 1/2 Teaspoon salt
- 1 Tablespoon olive oil, plus more for brushing
- Coarse sea salt
For the burgers
- 1 1/2 Pound ground beef
- Salt
- Freshly ground black pepper
- Olive oil
- 8 slices fresh mozzarella
- 1 1/2 Cup arugula
- 4 Tablespoons balsamic vinegar
- 2 vine ripe tomatoes
- 1/2 Cup mayonnaise
- 4 Tablespoons pesto
Directions
For the focaccia rolls
Combine the flour and yeast in the bowl of a stand mixer. Add the water, salt, 1 tablespoon of olive oil, and mix until combined. Knead for a few minutes until smooth. Transfer to a lightly oiled bowl. Cover and let rise until doubled.
Line a baking sheet with parchment paper. Shape the dough into 4 equal rolls and set on the baking sheet. Brush the tops with olive oil, then sprinkle with sea salt. Let sit for 30 minutes.
Preheat the oven to 400 degrees F. Bake the rolls until golden brown, about 15 minutes. Let cool completely.
For the burgers
Combine the beef with ½ teaspoon salt and ¼ teaspoon pepper. Form the mixture into 4 equal sized patties and indent the centers.
Preheat the oven to 350 degrees F. Heat a cast iron skillet with some olive oil. Sear the patties on both sides, then transfer the skillet to the oven to finish, about 8 minutes.
Rinse the arugula. Season with olive oil, 2 tablespoons of balsamic vinegar, salt, and pepper.
Rinse, core, and slice the tomatoes.
In a small bowl, combine the mayonnaise and 2 remaining tablespoons of balsamic.
Cut the rolls in half and lightly toast them. Spread mayonnaise on the bottom half of all the buns. Top with arugula, tomato slices, a burger patty, 2 slices of mozzarella, and 1 tablespoon pesto. Top with the remaining half roll, and serve immediately.