Crave Wednesday: Beefy Caprese

Have you ever noticed that when you can't have something, it seems to be everywhere?  This happens to me every Passover.  Take yesterday for instance.  Yesterday someone brought fresh, hot, Krispy Kreme doughnuts into work.  No one ever brings doughnuts into work.

We've been surviving anyway though.  And as usual, I've managed to keep our matzah intake low by just choosing meals that don't incorporate flour/corn/beans/pasta.  And we're eating a lot of fruit.

Burgers are a Passover ritual for us.  Whether it's the "protein style" burger at In n Out (a burger wrapped in lettuce instead of a bun) or an at home version, a well dressed burger is just as fantastic without the bun.  Maybe better.  Because in most cases, the bun doesn't hold a lot of flavor, so why take away from the ingredients that do?

This is especially true for this Caprese Burger.  Fresh buffalo mozzarella has the perfect salty bite and melts so nicely atop your patty.  The bold flavors of the basil and tomato which already seem like a peas and carrots type of pairing, only add to the delightfulness of each bite.  This is the salad you already know and love, with a meaty twist.

Beefy Caprese (From Cooking Light)

1 lb lean ground sirloin

4 oz fresh buffalo mozzarella

olive oil

8 heirloom tomato slices

basil leaves

4 whole grain hamburger buns

1. Divide sirloin into 4 patties.  Grill the burgers for 3 minutes on each side, or until desired doneness.
2.  Place mozzarella on burger during the last minute of cooking.
3. Place burger on bun and top with tomato, olive oil, and basil leaves.