Italian Caprese Sliders – Top 5 in LA Times Battle of the Burgers
Ok I admit it, I lied. It is #NationalHamburgerDay and it’s been years now so I’m reposting this one. I’m also making them for the holiday.
I know everyone is probably tired of these, but in honor of their being chosen in the Top 5 by the LA Times Battle of the Burgers, I’m reposting them (for the last time I promise). I’ve made a new batch because I really didn’t like the pictures in the old posts.
When I was growing up my father was a true grill man – charcoal only and whatever he was making, there was one beer to splash on the food and one for him! I on the other hand, love my gas grill (and I think dad has one now too) mostly because I’m lazy and don’t want to mess with the charcoal. Of course, dad would probably not been caught making “wimpy” sliders and I am generally prone to enormous burgers stuffed with cheese but as I mentioned in a previous recipe for the Bacon Sliders, my husband brought home a “slider” pan which I determined wasn’t worth much, but I did like the sliders so here’s another variation. If you have the time, it is well worth it to make fresh rolls from either your own or the frozen dough.
Italian Caprese Sliders Printable Recipe
1 1/2 lb ground beef
1 lb hot Italian sausage
1 tsp dried Italian seasoning
1 med onion finely chopped
1 bell pepper finely chopped
3 cloves minced garlic
18 (White Dinner Rolls freshly baked – your recipe or frozen dough best)
8 oz fresh Mozzarella cheese sliced 1/4 inch thick
4 large Roma tomatoes sliced in 1/4 in thick slices
36 large fresh basil leaves stems removed
freshly ground black pepper
3 Tbs extra virgin olive oil
3 Tbs balsamic vinegar
1 Gently but thoroughly mix together the ground beef and ground Italian sausage (removing from the casings if any), along with the Italian spices, chopped onion, chopped Bell pepper and 2 cloves of minced garlic.
2 Press the mixture into a jelly roll pan using a rolling pin to make a flat even layer. Cut the meat into 2″ squares.
3 Grill 2-3 minutes on each side or until cooked through to a temperature of at least 160.
4 If not fresh from the oven, wrap the rolls in foil and warm on the top rack of the grill while the burgers are cooking on their second side.
5 When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.
6 Whisk together olive oil, balsamic and remaining 1 clove minced garlic
7 Place the burger with cheese on the bottom of the bun, add a slice of tomato and two good-sized basil leaves and drizzle each burger with 1/2 teaspoon of the balsamic/olive oil dressing.
14 thoughts on “Italian Caprese Sliders – Top 5 in LA Times Battle of the Burgers”
These look so yummy! My favorite pizza – on a hamburger 🙂 Gotta try these soon!
Thanks – my favorite pizza too!
Wow….looks so delicious…..enjoyed the pics and the writing…..
Rufus' Food and Spirits Guide
Way cool! I was wondering how you were doing in the contest when I saw the mention on the LAT Facebook page.
Yum! Very nice presentation/photos. I love the flavors of caprese- will have to have my hubs grill these up!
Kristy Lynn @ Gastronomical Sovereignty
These look like fun! They may even be nice sans meat! Load em up with basil and tomato and chow down!
Thanks, that’s a great idea!
That looks so Yum! And what a unique way of making your patties!
Just A Smidgen
Delicious, they’re on my list for the next barbecue!
Burgers with sun-dried tomato paste, goat cheese and fresh herbs | Rufus' Food and Spirits Guide
[…] an unrelated burger note: A belated congratulations to Simply Cooking 101, whose Italian Caprese Sliders were in the Top 5 in LA Times’ Battle of the […]
Lisa (Smart Food and Fit)
Congrats on your top 5 in LA Times! I came across your blog from Greg and Katherines food blog! Glad I did, this burger looks amazing, I think I’m going to make these for dinner today. I made feta sun dried tomato turkery burger sliders yesterday!
I just seen this post on Foodgawker and they look great. I have to try these. What are the measurements of the jelly roll pan you use, 10 cup – 10 1/2×15 1/2 or 12 cup – 12 1/2×17 1/2.
Thanks, I’m so sorry, for some reason your comment went to the spam folder and I just saw it. I use a 10 1/2 x 15 pan. I hope you enjoy them.
I Have found this recipe quite amazing.
Thank you so much for sharing .
I am going to try this out very soon.
My family will love it. Thanks for posting !!