Caprese Club Burgers with Caper Berry Catsup

Ingredients:

Patties:
2 1/4 pounds freshly ground beef chuck
1 cup freshly grated Parmigianino Reggiano cheese
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt

Caper berry Catsup:
1/2 cup (packed) sun-dried tomatoes, packed in oil, drained
1/4 cup balsamic vinegar
1/2 cup Colavita olive oil
1 shallot, coarsely chopped
4 caper berries, stems removed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Oil to brush the grill
12 slices good quality Prosciutto di Parma
6 Focaccia style rolls, split
1 1/2 cups Basil leaves, packed
1/2 teaspoon kosher salt
8 ounces Fresh mozzarella cheese, cut into 6 equal portions
6 (1/4-inch thick) slices Beefsteak or Heirloom tomatoes

Instructions:

Preheat a gas grill to medium high heat. In a large bowl combine the beef chuck, Parmesan cheese, red pepper flakes and salt. Divide the meat into six equal portions and shape into patties; cover and set aside.

To prepare the Caper Berry Catsup, combine the sun-dried tomatoes, vinegar, olive oil, shallot, caper berries, salt and pepper in the bowl of a food processor; process until almost smooth.

Lightly oil the grill rack. Carefully place the prosciutto on the grill rack and cook 1 minute per side to lightly crisp; set aside. Place the rolls cut sides down on the grill to lightly toast then set aside.

Lightly oil the grill rack again then place the patties on the rack and cook in a closed grill for 3 minutes. Using a spatula flip the patties and cook for an additional 3-4 minutes for medium rare or continue cooking until desired doneness.

To assemble the burgers, spread the catsup on the bottom half of each roll, evenly dividing. Season the basil with the 1/2 teaspoon of salt then arrange the basil on top of the catsup, evenly dividing. Top the basil on each with a patty followed by the cheese, tomato slice and 2 slices of the prosciutto. Arrange the remaining roll halves on top and serve.

Yields six burgers.