Cooking with Pete and Barb Marczyk: Roasted tomato Caprese sliders
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
Oh, baby, it's hot out there! And the rising temperature surge signifies the start of outdoor barbecues, grilling season and burgers. "Our partners in food love, urbanalmanac.com, made this recipe using Marczyk-made fresh mozzarella, which is just amazing stuff," says Barb, adding that "until real fresh tomatoes come in locally, this is a great way to get a rich tomato taste."
Roasted Tomato Caprese Sliders
Courtesy of www.theurbanalmanac.com.
1 1/2 pounds ground beef
8 to 10 slider buns
1 ball of Marczyk's housemade mozzarella, sliced
5 to 6 plum tomatoes, halved lengthwise, cores and seeds removed
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
1 large garlic cloves, peeled and minced
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle tomatoes with garlic, sugar, salt and pepper and roast tomatoes in the oven for 25 to 30 minutes, or until the tomatoes are concentrated and beginning to caramelize.
While tomatoes are roasting, form eight to ten patties with the ground beef. Arrange patties on a cookie sheet and then sprinkle with kosher salt and pepper. Grill burgers, turning once, until they're pink in the middle.
Pull burgers off the grill and let them rest for a few minutes so they retain their juices, then place them between the bun halves. Top each burger with a slice of mozzarella, one or two warm roasted tomatoes and a large sprig of basil.