This burger gets its inspiration from Italy’s insalata caprese, which is a simple yet totally delicious layering of fresh mozzarella, ripe tomato slices, and basil leaves. Basically, I just transplant that salad onto a burger. Because it is so simple, it is of the utmost importance that each ingredient be in its prime. That means only the ripest, tastiest tomatoes, the freshest, creamiest mozzarella, and the brightest green basil will do. (If you can find it, make this burger with milky buffalo mozzarella for a delicious and authentically Italian treat.) All it takes to dress this Italian trifecta is a splash of balsamic vinegar, olive oil, salt, and lots of freshly ground black pepper.

　　

Ingredients

serves 4

　　1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

　　Kosher salt and freshly ground black pepper

　　1 1/2 tablespoons canola oil

　　8 ounces fresh whole-milk mozzarella, sliced into 8 slices

　　4 hamburger buns, split; toasted (see page 15), if desired

　　4 slices ripe beefsteak tomato

　　8 fresh basil leaves

　　8 teaspoons balsamic vinegar

　　4 teaspoons extra-virgin olive oil

　　

Step 1

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

　　

Step 2

Cook the burgers, using the canola oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).

　　

Step 3

Place the burgers on the bun bottoms and top with sliced tomato and 2 basil leaves. Drizzle each burger with 2 teaspoons balsamic vinegar and 1 teaspoon olive oil, cover with the bun tops, and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes