Trattoria Burger

• 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

1. Divide the meat into 4 equal portions (about 6 ounces each).
2. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
3. Season both sides of each burger with salt and pepper.
4. 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).
5. Place the burgers on the bun bottoms and top with sliced tomato and 2 basil leaves.
6. Drizzle each burger with 2 teaspoons balsamic vinegar and 1 teaspoon olive oil, cover with the bun tops, and serve immediately.

ground chuck, kosher salt, canola oil, wholemilk mozzarella, buns, tomato, basil, balsamic vinegar, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/trattoria-burger-376000 (may not work)