The Cheese | Burger Recipe

Slice and freeze

Slice the 12 oz mozzarella block into four equal rounds about 3/4-inch thick. Place slices on a parchment-lined tray and freeze for 20–30 minutes; this firms them so they hold shape during breading and frying.

Prepare breading station

Set up three shallow bowls: 1) flour seasoned with 1/4 tsp salt and a pinch of pepper, 2) beaten eggs combined with 2 tbs milk, 3) breadcrumbs mixed with 1/4 cup grated Parmesan, 1 tsp Italian seasoning, 3/4 tsp salt, and 1/2 tsp black pepper.

Bread the patties

Remove mozzarella from freezer. Dredge each slice first in seasoned flour, shaking off excess, then dip into egg wash, letting excess drip, then press into breadcrumb mixture to fully coat. For an extra-crispy shell, repeat the egg wash and breadcrumb step once more for a double coating. Place breaded slices on a tray and refrigerate 10 minutes to set the coating.

Fry the patties

In a heavy skillet or shallow pan, pour enough vegetable oil to reach about 1/4-inch depth and heat over medium heat to 350°F (or until a breadcrumb sizzles gently). Fry the breaded mozzarella slices 2–2.5 minutes per side until deep golden brown. Work in batches to avoid crowding. Drain on paper towels and keep warm in a low oven (200°F / 95°C) while assembling burgers. Note: frying time is short to avoid melting through the coating; properly frozen and well-breaded slices hold together.

In a small food processor or blender combine 1 cup packed basil, 2 tbs pine nuts, 1 garlic clove, 2 tbs grated Parmesan, 1/2 tbsp lemon juice, 3 tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper. Pulse until smooth but still slightly textured. Scrape sides and adjust consistency with an extra 1 tbs olive oil if needed. Taste and correct seasoning. Transfer to a bowl; you’ll need about 2–3 tbs pesto per burger.

Whisk together 1/4 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon, 1/2 tsp hot sauce, 1/4 tsp smoked paprika, 1/4 tsp garlic powder and 1/2 tsp lemon juice until smooth. Taste and adjust heat or acidity to your preference. Chill in fridge until ready to assemble.

Prepare produce and toast buns

Slice tomato into four thick slices; season with 1/4 tsp salt and 1/8 tsp pepper. Separate buns and spread butter on cut sides. Toast in a skillet over medium heat or under a broiler until golden (about 1–2 minutes) and set aside.

Build the burger

Spread about 1 tbs Mama D's sauce on the bottom half of each toasted bun. Add a small handful (about 1/2 cup) of arugula, then place a crispy mozzarella patty on top. Spoon 2–3 tbs pesto over the mozzarella, add a tomato slice and a few thin rings of red onion. Finish with a drizzle of leftover Mama D's sauce on the top bun and close. Serve immediately.

Serving suggestion

Serve 1 burger per person with a side of fries or a simple salad. The mozzarella will be hot and soft inside—take care when cutting. Leftover pesto and sauce can be refrigerated separately up to 3 days.