When I asked my husband Sunday morning what he wanted for Father’s Day dinner he said let’s make it easy nothing fancy, burgers and corn. Ironically there was a recipe in the Parade section of my newspaper from Gwyneth Paltrow. Well we know she can act and she has proven to be a singer, saw the Glee episode but how about cook?
Cheesy stuffed burgers, I must admit I was willing to try it, I already had turkey meat in the fridge so no shopping for this one.
My family was originally disappointed when I mentioned turkey versus beef burgers but no one complained once they took a bite.
These were pretty tasty, I have never tried stuffing my burgers with cheese and I think I pressed them too hard to see if they were done as a lot of the cheese came out.
Also a tip is to pour what cheese you need in a separate bowl so you don’t contaminate the entire bag of shredded cheese. ALso they do puff when grilled, don’t be afraid to make the patties thin when you are making them.
For a side dish, I did not want to do corn again as we just had it a few days ago. The June issue of Southern Living had a whole section of green tomatoes. I have made fried green tomatoes once and will not go there again, but how about Grilled Green Tomatoes Caprese style? Southern tradition with an italian twist…
Why not, I only have green tomatoes in my garden right now, so I took a sacrificial one for this recipe. The original recipes serves 8 to 10 (4 tomatoes) but I quartered it not sure if I would like it and did not even think the kids would touch it.
Wow, will definitely make this one again. What a surprise, wish I made more. The best part is you can make the tomatoes and marinade before and cook them right along side the burgers.
Cheesy Stuffed Burgers
Grilled Green Tomatoes Caprese from Southern Living
Serves 8 to 10
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- 4 medium-size green tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)
- 1 (16-oz.) package sliced fresh mozzarella cheese
- Kosher salt and freshly ground pepper to taste
- 1/3 cup thinly sliced fresh basil
- 1. Combine first 5 ingredients in a large zip-top plastic freezer bag; add tomatoes, seal, and shake gently to coat. Chill 1 hour. ( mine sat for closer to 2 1/2- 3 hrs)
- 2. Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.
- 3. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.