Ingredients

• 1 Head butter lettuce
• 2 Large tomatoes
• 1 Package fresh mozzarella
• Fresh basil
• Freshly made pesto
• Sundried tomatoes
• 2 Cloves garlic
• 1 1/2 Pounds ground turkey
• Salt and pepper

Instructions

• 1. Separate your butter lettuce leaves from the stem, at least 12 leaves 2. Slice tomatoes and fresh mozzarella 3. Chop fresh basil, garlic, and sundried tomatoes 4. Preheat grill to 350 degrees 5. Mix ground turkey, sundried tomatoes, fresh basil, garlic, salt and pepper into a bowl 6. Pat turkey mixture into 6 patties 7. Grill for 3 minutes on each side 8. Place burger patty on 1 lettuce leaf, add pesto to taste, tomato slice and fresh mozzarella 9. Cover with another lettuce leaf (or more if desired) 10. Enjoy!

With snow and ice covering the ground much of the year in Minnesota, summer is blissfully welcomed along with its homegrown flavors.Juicy and tangy Caprese Salads reflect the taste of summer in Minnesota. This burger captures intense flavors that can be enjoyed year-round

Ingredients:

3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoon balsamic vinegar
2 teaspoons of freshly ground black pepper
1 1/2 teaspoon salt
6 tablespoons sun-dried tomatoes, chopped
4 cloves of garlic, chopped and divided in half
25 large leaves of basil
1 1/3 lb ground hamburger (85/15)
6 tablespoons shredded mozzarella
6 ciabatta rolls, sliced in half

Instructions:

In a large mixing bowl, add 2 tablespoon of extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1 1/2 teaspoons of pepper, 1 teaspoon of salt, the sun dried tomatoes and 1 pile of the divided garlic to the bowl and set aside. Finely chop the basil. Sprinkle 1/2 teaspoon of salt over the remaining pile of the divided garlic and grind it into the garlic using the flat part of a knife blade, making a paste. Scoop the basil and garlic into a small bowl and drizzle in 1 tablespoon of extra virgin olive oil. Add the remaining 1/2 teaspoon of freshly ground black pepper and mix well to create a basil pesto. Add the hamburger to the bowl containing the sun-dried tomatoes. Drizzle 1/2 tablespoon of extra virgin olive oil and 1/2 tablespoon of balsamic vinegar on top of the meat and work with your hands to combine all the ingredients evenly into the meat. Divide the meat into twelve even sections and create thin patties 1/4″ thick. Place a tablespoon of shredded mozzarella in the center of one and cover with a second patty, sealing the edges of the two patties together. Cup the burger in your hands to make sure it is fully sealed and pressed together well. Repeat with the others. Grill the burgers over high heat on a charcoal grill for two minutes on each side. While the burgers are cooking, grill the ciabatta rolls open-faced over indirect heat for two minutes. Remove from the grill and spread the basil pesto on both halves of each roll. Remove the burgers from the grill and place on the rolls.

Ingredients

2 lbs. ground beef
6 balls fresh mozzarella
1 small bunch of fresh basil
4 ripe beefsteak tomatoes
Colavita Olive Oil
1 tsp. salt 
1 1/2 tsp. fresh ground pepper
1/8 cup balsamic vinegar
1T.sugar Buns
Kettle chips

Instructions

Put ground beef in a bowl add Colavita olive oil salt and pepper. Put 4 balls of mozzarella between cloth or paper towel with a weight on top to squeeze excess moisture out then chop into very small chunks. Take basil and mince well reserving 8 large leaves for garnish. Add minced cheese and basil to meat and mix well make into patties coat with more Colavita olive oil…. grill over coal (wood coal preffered). Mix balsamic with sugar set aside for drizzling. Slice tomatoes into 1/2 inch circles. Slice Fresh mozzarella into 1/2 inch circles. When burgers are done place on bun, put slice of tomato then slice of mozzarella and 1 Basil leaf. Finish with Fresh ground black pepper, drizzle of Colavita Olive Oil, and drizzle of sweetened balsamic vinegar… Serve with Kettle chips sprinkled with dry italian spices