Caprese Burgers w Buttery Zucchini

About

Seasoned burgers are topped with a mild peppery harissa sauce (a low-carb alternative to typical marinara), fresh basil leaves, and a thick layer of melted whole-milk mozzarella. Served on the side is a simple bed of zucchini, full of flavor from spices picked up in your cooking pan and melted butter. A full meal made in one pan!

Ingredients

10 ounce ground beef
⅛ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon italian seasoning
½ teaspoon paprika
2 teaspoon olive oil
2 teaspoon harissa spicy traditional morrocan red pepper sauce by mina
4 leaf basil
1 ½ ounce mozzarella cheese, whole milk
7 ounce zucchini
¼ teaspoon salt
¼ teaspoon black pepper, ground
¼ teaspoon rosemary, dried
½ teaspoon garlic
¼ teaspoon crushed red pepper by simply organic
2 teaspoon balsamic vinegar
½ tablespoon unsalted butter

Instructions

In a mixing bowl, combine the ground beef with the salt, pepper, garlic powder, onion powder, italian seasoning, and paprika. Divide the mixture into 5-oz portions.
Heat the olive oil in a pan over medium-high heat. Place the burger portions in the hot oil and press them down with a spatula into patties. You can cook the burgers to your liking – about 5 minutes per side for a medium-well burger.
When you flip the burgers over, spread 1 teaspoon of harissa over the top of each burger. Place 1-2 small basil leaves on each burger and set ¾ oz of mozzarella over each patty as well. Cook until the cheese has melted over the burger.
While the burgers are cooking, you can prepare the zucchini side. Slice the zucchini into ¼-inch thick pieces and toss in a bowl with the salt, pepper, rosemary, garlic, and red pepper. Set this aside until Step 6.
Transfer the finished burgers to a serving dish. Drain excess grease out of the pan and return it to your stove. With the heat on very low, pour the balsamic vinegar into the pan. Stir it around quickly to heat and deglaze the pan, picking up leftover flavors and spices before overheating. Drizzle this balsamic glaze over the burgers.
Return the pan to your stover once more over medium heat. Toss the zucchini in the pan and cook until just tender. Then, reduce the heat to low and melt the butter in the pan. Stir until the zucchini is coated in butter and turns a caramelized golden brown. Serve immediately alongside the burgers.