Caprese Smashburger Melts
This Italian influenced melt uses fresh mozzarella, vine ripened tomatoes and fragrant basil on rustic Italian bread to put a fresh twist on a traditional patty melt.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 7
Ingredients
Preparation
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Step 1
Heat griddle flat top or large cast-iron skillet over medium heat until hot. Meanwhile, divide beef evenly into four portions. Lightly shape into loose balls. Season with salt and pepper.
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Step 2
Evenly place balls on griddle; cook 1 to 2 minutes or until bottoms are browned and crispy. Turn balls smashing into thin patties with a spatula or burger press. Cook 1 to 2 minutes or until instant-read thermometer inserted horizontally into center registers 160°F. Remove from heat; top each patty with 2 slices of cheese. Keep warm.
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Step 3
Assemble melts by placing half of bread on flat surface; top with patties, basil and remaining bread slices.
Cooking Tip: Enjoy this melt with your favorite pesto or dip into balsamic vinegar.
If desired, toast bread on the griddle by drizzling with olive oil and cooking until crisp and golden brown on both sides.
Nutrition Information
552 Calories
11.4g SAT FAT
41g PROTEIN
4.6 mg IRON
7.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 sandwich: 552 Calories; 238.5 Calories from fat; 26.5g Total Fat (11.4 g Saturated Fat; 1 g Trans Fat; 1.1 g Polyunsaturated Fat; 9.1 g Monounsaturated Fat;) 104 mg Cholesterol; 877 mg Sodium; 35 g Total Carbohydrate; 1.2 g Dietary Fiber; 5.5 g Total Sugars; 41 g Protein; 2 g Added Sugars; 485.9 mg Calcium; 4.6 mg Iron; 670 mg Potassium; 0.2 mcg Vitamin D; 0.6 mg Riboflavin; 12.1 mg NE Niacin; 0.5 mg Vitamin B6; 3.1 mcg Vitamin B12; 506 mg Phosphorus; 7.1 mg Zinc; 32.1 mcg Selenium; 79 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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