There is something deeply satisfying about preparing a gourmet sandwich in the open air, when the scent of the grill mingles with the skin-warming sun and the rustle of leaves in a gentle breeze. It is in those moments that cooking becomes experience, conviviality, creativity. Today’s protagonist is a sandwich that smells of summer and the Mediterranean: a hamburger of caprese-style escalope, enclosed in a crunchy bread casket, enhanced by the delicacy of burrata cheese, the pungent freshness of rocket and the sweetness of roasted cherry tomatoes. All wrapped in the aromatic flavour of a homemade basil pesto.
A perfect proposal for an informal but refined barbecue, to be easily prepared on your Palazzetti barbecue, which guarantees impeccable cooking of the meat thanks to the uniform distribution of heat and the possibility to easily and precisely adjust its intensity.
You will find the recipe for the Caprese-style scottona hamburger below. Follow it step by step and bring this explosion of Mediterranean flavours into your home.
INGREDIENTS
- 2 hamburger buns
- 2 scottona burgers (about 150 g each)
- 100 g burrata cheese
- A handful of rocket
For the homemade basil pesto:
- 30 g fresh basil
- 25 g pine nuts
- 20 g grated pecorino cheese
- 15 g grated Parmesan cheese
- 45 ml extra virgin olive oil
- q.b. coarse salt
For the roasted cherry tomatoes:
- 200 g cherry tomatoes
- One garlic clove
- 30 ml extra virgin olive oil
- One tablespoon brown sugar
- A pinch of salt, black pepper and oregano
PREPARATION
- Start with the roasted cherry tomatoes. Wash and dry the cherry tomatoes, then arrange them in an oven dish. Flavour with a clove of garlic, salt, pepper, sugar and oregano and drizzle with extra virgin olive oil. Bake at 200°C and cook for about 25 minutes, until the cherry tomatoes are wilted and slightly caramelised.
- The second preparation is homemade basil pesto. In a mortar (or blender), crush the pine nuts together with the oil and coarse salt. Add the basil and grated cheese and continue to crush until the mixture is smooth and creamy.
- It is now finally time to dedicate yourself to cooking the beef burgers. Cook them on a hot griddle for 3 to 5 minutes per side, until desired doneness. Allow to rest for a couple of minutes before assembling the buns.
- Meanwhile, cut the sandwiches in half and toast them lightly on the griddle. Spread the base with basil pesto, add the rocket, the hamburger seasoned with salt and pepper, the roasted cherry tomatoes and the chopped burrata cheese. Close the top of the bun and serve immediately. Succulent, mouth-watering, libidinous… Enjoy!
