Back to the recipe. I'm telling you, this is the BEST burger I have ever made at home. And we have made it quite a few times over the summer. Juicy and moist! The last time I made it, I went easy on the parsely and added zucchini...I mean, zucchini is overflowing in everyones garden come the end of summer...and if my family can't see the zucchini, they are far more apt to eat it willingly. Which they did.
Prep time: I've never made this without the boys wanting to help, so for me it takes at least 30 minutes
Cook time: 8-10 minutes
2 cloves garlic, peeled½ cup packed fresh flat-leaf parsley (or half zucchini)
2 ¼ pounds ground chuck
3/4 cup (1 1/2 ounces) grated Parmesan3 tablespoons tomato paste
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
9 small ciabatta rolls, sliced in 1/2
¼ cup extra-virgin olive oil
9 Taleggio cheese, sliced
9 large basil leaves
Place the garlic and parsley in the bowl of a food processor. Pulse until finely chopped. Add the ground chuck, Parmesan cheese, tomato paste, salt, and pepper. Pulse until ingredients are combined. Form the mixture into 9 patties. Place the burgers on the grill and cook for 4 to 5 minutes each side.
Brush the cut side of each roll with the olive oil and toast on the grill for 1 to 2 minutes until slightly golden.
To serve, place 1 mini burger on the bottom half of each of the rolls. Place 1 slice of Taleggio cheese on top of the burgers. Place the basil leaf on top of the cheese and cover with the top half. Serve.