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Caprese Smashburger Melts

This Italian influenced melt uses fresh mozzarella, vine ripened tomatoes and fragrant basil on rustic Italian bread to put a fresh twist on a traditional patty melt.

  • 40
    min
  • 4
    SERVINGS
  • 550
    Cal
  • 41 g
    Protein

Ingredients:

  • 1 pound Ground Beef (75% to 80% lean)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 slices mozzarella cheese (about 1 ounce each)
  • 2 tomatoes, sliced
  • 1/3 cup packed fresh basil leaves
  • 8 slices Italian bread, toasted

Cooking:

  1. Heat griddle flat top or large cast-iron skillet over medium heat until hot. Meanwhile, divide beef evenly into four portions. Lightly shape into loose balls. Season with salt and pepper.

  2. Evenly place balls on griddle; cook 1 to 2 minutes or until bottoms are browned and crispy. Turn balls smashing into thin patties with a spatula or burger press. Cook 1 to 2 minutes or until instant-read thermometer inserted horizontally into center registers 160°F. Remove from heat; top each patty with 2 slices of cheese. Keep warm.

  3. Assemble melts by placing half of bread on flat surface; top with patties, basil and remaining bread slices.

    Cook's Tip: Enjoy this melt with your favorite pesto or dip into balsamic vinegar.

    If desired, toast bread on the griddle by drizzling with olive oil and cooking until crisp and golden brown on both sides.
552 CALORIES

0 % *

11.4g SAT FAT

0 % DV **

41g PROTEIN

0 % DV

4.6 mg IRON

0 % DV

7.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 sandwich: 552 Calories; 238.5 Calories from fat; 26.5g Total Fat (11.4 g Saturated Fat; 1 g Trans Fat; 1.1 g Polyunsaturated Fat; 9.1 g Monounsaturated Fat;) 104 mg Cholesterol; 877 mg Sodium; 35 g Total Carbohydrate; 1.2 g Dietary Fiber; 5.5 g Total Sugars; 41 g Protein; 2 g Added Sugars; 485.9 mg Calcium; 4.6 mg Iron; 670 mg Potassium; 0.2 mcg Vitamin D; 0.6 mg Riboflavin; 12.1 mg NE Niacin; 0.5 mg Vitamin B6; 3.1 mcg Vitamin B12; 506 mg Phosphorus; 7.1 mg Zinc; 32.1 mcg Selenium; 79 mg Choline.

This recipe is an excellent source of Protein, Calcium, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

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