You can get some of the BEST BURGERS Indianapolis has to offer for just $6- this week only!
It’s all part of Indianapolis Burger Week, and today we were joined by Chef Matthew Ace of Pier 48 Fish House & Oyster Bar to try the special burger they created to celebrate the occasion.
He whipped up his Nutty Lobster Burger, which includes a Beef patty with peanut butter, fresh jalapenos, onion crisps, pepper jack cheese, and lobster on a brioche bun. This is an off-menu item that people have been loving so much this week, they will soon be adding it to their regular menu!
Chef Matthew also made some delicious Sweet Tai Chili Carrots that taste just as good as they are healthy.
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Wondering what to do with all of your heirloom tomatoes? Make my Caprese Burger! Gina Ferwerda, recipe developer and cookbook author shares her recipe!
Caprese Burgers with Pistachio Pesto & Blueberry Balsamic Drizzle
Blueberry Balsamic Drizzle
- 1 cup balsamic vinegar
- ½ cup freshly mashed blueberries
- ¼ cup brown sugar
- Pistachio Pesto
- 2 cups fresh basil leaves
- 2 tablespoons pistachio nuts
- 2 cloves garlic
- ½ cup olive oil
- ½ cup grated Parmesan cheese
Patties
- 2 pounds freshly ground chuck (80/20)
- Kosher salt
- Freshly ground pepper
- 6 hamburger buns or English muffins, split
- 6 (¼-inch) slices heirloom tomatoes
- 6 (¼-inch) slices fresh mozzarella
- 1½ cups frisee lettuce
MAKE BALSAMIC DRIZZLE
In a medium saucepan, add vinegar, blueberries and sugar. Cook over medium-high heat for 10 to 12 minutes, or until mixture reduces by half. Remove from heat and set aside.
Prepare the grill for direct cooking over medium-high heat.
MAKE PESTO
Place all pesto ingredients in a food processor and process until well-blended. Set aside.
MAKE PATTIES
Gently shape ground chuck into 6 patties of equal size and thickness (or 12 small sliders). With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. Cover and refrigerate until ready to grill.
Grill patties over direct medium-high heat, with the lid closed as much as possible, for 4 to 5 minutes. Turn patties over and grill an additional 4 to 5 minutes. During the last minute of cooking, place the buns cut-side down on the outer edges of the grill to toast lightly. Remove buns and patties from grill.
ASSEMBLE
Spread pesto over all cut sides of buns. On each bun bottom, add equal amounts of frisee and a patty. Top each patty with a tomato slice, followed by a mozzarella slice. Drizzle balsamic over mozzarella, then add bun tops.
NOTE
When blueberries aren’t in season, feel free to substitute with strawberries, cherries or any seasonal fruit.
For more from Ferwerda visit her website, Facebook and Instagram.