We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Add everybody’s favorite Italian salad to your burger this summer

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

Servings4

Calories Per Serving1315

Folate equivalent (total)278µg70%

Riboflavin (B2)0.9mg50.7%


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Battle of the Burgers recipe: Italian Caprese sliders

“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite.” --Susan Salerno, who writes the food blog Simply Cooking 101, from Henderson, Nev.

Italian Caprese sliders

Total time: 50 minutes

Servings: Makes 18 sliders

Note: From Susan Salerno of Henderson, Nev.

1 pound hot Italian sausage, casings removed

1 teaspoon dried Italian seasoning

1 bell pepper, finely chopped

3 cloves minced garlic, divided

1/2 pound fresh mozzarella cheese, cut into ¼-inch slices

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

4 large Roma tomatoes, cut into ¼-inch slices

36 medium-large basil leaves, stemmed

1. Make the patties: In a large bowl, gently but thoroughly mix together the ground beef, Italian sausage, Italian seasoning, onion, bell pepper and 2 cloves minced garlic. Press the mixture into a jelly roll pan, using a rolling pin to make a flat, even layer. (Cover the meat with plastic wrap, if necessary, to keep it from sticking as it’s rolled.) Cut the meat into roughly 2-inch squares.

2. Heat a grill or grill pan over medium-high heat until hot. Grill the burgers until cooked to an internal temperature of at least 160 degrees, about 2 to 3 minutes per side. When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

3. Warm the rolls: Wrap the rolls in foil and place on the top rack of the grill, or place in a warm oven until warmed through.

4. In a small bowl, whisk together the olive oil, balsamic vinegar and remaining minced clove garlic. This makes a scant one-half cup vinaigrette.

5. Assemble the sliders: Place a cheese-topped patty on the base of the bun, add a slice of tomato and 2 basil leaves. Drizzle each burger with 1 teaspoon of the vinaigrette. Serve immediately.

Each slider: 267 calories 16 grams protein 16 grams carbohydrates 1 gram fiber 15 grams fat 5 grams saturated fat 49 mg cholesterol 3 grams sugar 313 mg sodium.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.

A visit to Augustine Wine Bar can feel like being in the company of a generous collector.

The appearance of loquats on neighborhood trees is a beloved annual ritual in Southern California and remnants of an era when they, not avocados or oranges, were a marquee crop.

Through Dec. 31, restaurants, bars, breweries and wineries will be able to continue to serve alcoholic drinks in areas like sidewalks and parking lots.


Watch the video: Classic Italian Caprese Salad recipe Mozzarella Tomato u0026 Pesto


Previous Article

Cherry and pistachio rice pots with cherry compote recipe

Next Article

Best Cherry Tomato Recipes