Place ground beef in a large mixing bowl. Peel the Vidalia onion and cut in half. Using a box style cheese grater grate the onion. Add grated onion, salt and pepper to the ground beef and mix only until ingredients are combined. Overworking the meat can result in a tough, dense burger. Cover and refrigerate until ready to grill. Preheat grill to high or 600F plus.

While grill is heating, cut thick slices from the tomatoes so you end up with 8 pieces. Cut the fresh mozzarella into thick slices as well so you end up with 16 pieces.

Remove ground beef mixture from refrigerator and form it into 4 equal sized patties. Season each one on both side with salt and pepper. Place burgers on preheated GrillGrates and close the lid immediately. After two minutes open the lid and give the burgers “the old 90 degree lift and twist” and continue to cook for another minute with the lid closed. Open lid and flip the burgers over. You may finish the cook with the lid open at this point. The burger will only need another minute or two as you do not want to over cook the grass fed lean beef, it will dry out quickly regardless of how much onion you have added. Using an internal probe meat thermometer, check the temperature inside the burger. You want to pull the burgers off the grill no warmer than 140F preferably around 130F for a nice medium rare. Let the burgers rest for 5 minutes.

While the burgers are resting you can begin to assemble the “salad”. Divide the baby arugala into four equal portions and place on a serving plates. Place one slice of tomato in the center of each bed of greens and then 2 pieces of the fresh mozzarella stacked on top of the tomato. Next stack the burger on top of the fresh mozzarella along with another slice of tomato and then finish with two more slices of the fresh mozzarella. Season the entire plate with salt and fresh cracked black pepper. Drizzle lightly with extra virgin olive oil and balsamic vinegar. Enjoy!