Perfect Summer Basil Burger
1 1/4 pounds ground beef (80-percent lean)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/4 cup shredded mozzarella
4 English muffins, halved horizontally and toasted
1 tomato, sliced and lightly salted
1 green onion, chopped
3 tablespoons roughly chopped fresh basil
1 large clove garlic, minced
1/2 cup prepared mayonnaise
3 tablespoons sour cream
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/4 cup shredded mozzarella
4 English muffins, halved horizontally and toasted
1 tomato, sliced and lightly salted
1 green onion, chopped
3 tablespoons roughly chopped fresh basil
1 large clove garlic, minced
1/2 cup prepared mayonnaise
3 tablespoons sour cream
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 tablespoons grated Parmesan
Instructions:
Quarter the beef into even portions. Form into burgers, indenting the middle slightly with your thumb. Season with salt and pepper, and brush lightly with vegetable oil. Cook on a hot grill until charred on the outside and pink on the inside, about 4 minutes per side. Blend the green onion, basil, garlic, mayonnaise, sour cream, and Worcestershire sauce in a blender until creamy and pale green. Taste the sauce and season with salt and pepper, if needed. Two minutes before removing the burgers, top the burgers with the mozzarella cheese. Place the toasted muffins on a serving platter. Place the tomato slices on the bottom, and top each with cooked patties. Spread a tablespoon or two of the Perfect Basil Sauce on each bun top and sprinkle with a little Parmesan cheese. Serve extra Perfect Basil Sauce on the side for dipping.