Pizza Burger, Bad Ass Style
Here’s a great pizza burger recipe that’s also super simple but there’s a price. Really simple recipes require really quality ingredients. So when I say fresh mozzarella I mean that, not something that comes grated in a bag. And when I say 1 can of whole, peeled tomatoes I mean that, not tomato puree. And when I say a Korean prostitute with big hands and a soft voice I mean…well…you get the picture. So here are the ingredients:
- 1 8oz can whole, peeled tomatoes
- 2 cloves of garlic, at least 1 whole
- 1/4 TSP dried oregano
- 4oz of fresh mushrooms, sliced
- Fresh mozzerlla cheese, enough to cover 4 patties when slicedto however thick you want it
- 4 fresh, crusty rolls
- 1 TBS(approximatly) of olive oil
- Salt and pepper
- 4 6oz hamburger patties prepared right
Open the tomatoes and drain. Then either by hand or in a food processor dice them fine, but so there are still discernable cubes. Then run about a TBS through the blender(or food processor again) until you have a nice tomato puree. This is the part that binds the sauce together while the cubes will give a burst of tomato taste.
In a new bowl mix the tomato sauce, oregano, 1 clove of diced garlic and about a quarter TSP of olive oil. Let this mixture sit for a least an hour before you make your burgers so the oregano can hydrate.
Then cook the patties as you normally would. After that first flip place a spoonful of sauce on top(not too much) then layer the mozzarella on there and add mushrooms to taste.
Toward the end of the cooking cycle split your rolls and lay them face down over the grill. When they are nice and toasted take the remaining garlic clove and cut it in half. Pull the rolls off one at a time and brush the garlic clove against the toasted side. When they’re all off brush each with the remaining olive oil and add salt and pepper to taste(be generous).
There you have it, the most bad ass pizza burger you’re ever going to eat and with only a few simple ingredients. You’re welcome.
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Tags: burger, burger series, hamburger
