- Prep Time 0:10
- Cook Time 0:10
- Estimated Cost $8
- 6 Comments
Something magical happens when tiny tomatoes are cooked whole. Their skins become soft and their insides become incredibly juicy and sweet. When bitten into, they release a nectar that tastes like a bite of a fresh-off-the-vine tomato in the peak of its season. I learned this when I first made yesterday’s tomato-studded frittata.
In this burger recipe, I employed the same technique by tucking whole grape tomatoes into 1/4 lb beef burgers along with herbs, olive oil and fresh garlic. The resulting burger features an incredible combination of charred tomatoes on the outside and ready-to-burst ones on the inside. I served these without buns, and with the addition of a generous smear of creamy goat cheese and a shower of fresh herbs. Good aioli or mayonnaise would also be lovely, as would a crusty sourdough roll.
- extra virgin olive oil Pantry
- 1 lb lean ground beef $3.50
- 3 cloves garlic, chopped Pantry
- 1/2 tsp each salt and freshly-ground black pepper Pantry
- 1 handful fresh cilantro, basil, flat-leaf parsley or chives, chopped $1 for a bunch
- 1 pint small cherry or grape tomatoes, de-stemmed and left whole $3.50
Recipe Serves 4
- Lightly brush a grill or grill pan with olive oil and pre-heat over medium-high heat.
- In a mixing bowl, place 1 tbsp olive oil, the beef, garlic, salt, pepper and chopped herbs.
- Use your hands to combine well.
- Form the beef into 4 patties.
- Press 8-10 tomatoes into each patty, sealing the meat around the tomatoes as much as possible.
- Grill the burgers to desired done-ness on both sides. The patties may be somewhat delicate because of the tomatoes, and a few tomatoes may even fall out. This is fine, just serve each burger along with the tomatoes that fell out.