| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons canola oil
- 1 1/2 pounds ground chuck (80 percent lean)
- Kosher salt and freshly ground black pepper
- 1/2 cup tomato sauce
- 1/2 teaspoon Calabrian chiles, chopped fresh chiles or flakes
- 1/4 cup fresh basil, sliced
- 8 ounces fresh mozzarella, cut into 8 thin slices
- 4 slices focaccia, split
- 4 ounces arugula
- 1/4 cup grated Parmigiano-Reggiano
- Balsamic vinegar, for serving
Instructions
- Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer.
- Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
- Put the burgers on the griddle or in the pan, divot-side up. Cook the burgers, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
- While the burgers cook, combine the tomato sauce, Calabrian chiles, basil and some salt and pepper in a small saucepan over medium heat. Cook until warm, 4 to 5 minutes, then remove from the heat and set aside.
- Top each burger with 2 slices of the mozzarella. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. (If using a griddle, do one at a time and use a sandwich dome or stainless-steel bowl to cover.) Count to 10. Lift lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 second longer). Transfer the burgers to a plate and loosely tent with foil.
- Place the burgers on the bottom halves of the focaccia slices. Top with the tomato sauce, arugula, Parmigiano-Reggiano, a drizzle of balsamic vinegar and the top focaccia slices and serve immediately.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 260 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 63 mg |
| Sodium | 436 mg |
Reviews
Hey Bobby, big fan! Of your burgers! This one hits the spot! Easy easy easy! Just a few simple ingredients. I like making homemade tomato sauce so, I made mine from cherry tomatoes. I made my burger with Bison beef, a little leaner and health conscious. I did mine on the grill. Turned out beautifully. Love the flavors, and definitely a burger to dip in or eat with some tomato soup for that comfort in the winter months.
Great twist on a burger. Made it a turkey burger to make slightly healthier. The Calabrian Chile is a huge plus if you can find.
My son and I love this burger. It was so easy to make. Thank you Bobby flay for making burgers better with your wonderful recipes. It’s a 10 out of 10