Italian Caprese Sliders

This recipe is one of the 5 winning entries in the 2011 LA Times burger contest. The patties are a combination of seasoned ground beef and hot Italian sausages topped with the freshest ingredients. Submitted by Susan Salerno of Henderson, Nevada.

• Ready In: 50 mins
• Serves: 18
• Yields: 18 sliders

Ingredients

• 1 1⁄2 lbs ground beef
• 1  lb hot Italian sausage, casings removed
• 1  teaspoon  dried Italian seasoning
• 1  onion, minced
• 1  bell pepper, minced
• 3  garlic cloves, minced divided
• 1⁄2 lb fresh mozzarella cheese, cut into 1/4-inch slices
• 18  white dinner rolls
•  fresh ground black pepper
• 3  tablespoons extra virgin olive oil
• 3  tablespoons  balsamic vinegar
• 4  large roma tomatoes, cut into 1/4-inch slices
• 36  large basil leaves, stemmed

Directions

1. In a large bowl, gently combine the ground beef, Italian sausage meat, Italian seasoning, onion, bell pepper, and 2/3 of the minced garlic.
2. Press the mixture onto a jelly roll pan, using a rolling pin to make flat and even; cover with plastic wrap if meat sticks to rolling pin.
3. Cut the meat into about 2 inch squares.
4. Heat grill over medium high heat; grill burgers until cooked through, about 2 to 3 minutes per side (internal temperature 160 degrees F).
5. Remove burgers to a platter, cover with a slice of mozzarella and tent with foil to keep warm.
6. Meanwhile, warm the rolls by wrapping them in aluminum foil and placing on the top rack of your grill or warm in the oven.
7. In a small bow, whisk together the olive oil, balsamic vinegar and the remaining minced garlic; set aside.
8. To assemble the sliders, place a cheese topped patty on the bottom of the bun, add a slice of tomato and 2 basil leaves; drizzle with 1 teaspoon of the vinaigrette you made, place bun on top and serve.