You probably thought I spelled “buffalo” wrong…NOPE! “Bufala” is actually a female water buffalo who’s milk is rare and expensive and is used to make buffalo mozzarella.
Yields 4 Servings
1 lb. 80/20 ground beef
2-3 garlic cloves (finely chopped)
1 shallot (finely chopped)
1/3 cup freshly grated Parmesan Cheese
1/3 cup Italian flat leaf parsley (chopped)
large pinch of fresh Basil (julienned)
large pinch crushed red pepper flakes
1/2 lb. fresh Buffalo Mozzarella (cut into thick slices)
2 cups fresh arugula
1 large heirloom tomato (cut into thick slices)
4 fresh brioche buns
1 tbsp Kosher salt
1 tsp pepper
Grab your lighter ladies and gentlemen…it’s time to light your grill! Crank it all the way up to HIGH heat – beef should always bee cooked over high heat to seal those juices in!
In large mixing bowl, add all ingredients and combine with ground beef. I like to use my hands for this job – they are the best tools we have! Be careful not to over work the mixture to avoid dry burgers. Section out beef into 1/4″ thick round patties – again, be careful not to over work your burgers! Set aside.
*Quick Tip: Before cooking ANY meat, you want it to be at room temperature, especially when grilling. This ensures a perfect sear and locks those juices in.
Place patties on grill over high heat and cook 3 minutes on each side (flipping only once). Place fresh buffalo mozzarella on patty after first flip. Once burger has cooked and cheese has melted (about 3 minutes) remove patties and set aside to rest. This seals in all those juices.
Place brioche buns on top level of grill face side down for toasting. This should only take a couple of minutes so watch your bread!
Once buns are lightly toasted, build your burger. I like to use a little mayo on the bun and top burger with arugula, heirloom tomato and mustard. This one could get messy!