Caprese Burgers

Total Time:
35 min
15 min
5 min
15 min

8 servings

  • Burgers:
  • 2 1/2 pounds ground sirloin beef
  • 1 cup fresh or store-bought pesto, recipe follows
  • 1/4 cup grated Parmesan
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • One 7 to 8-ounce ball fresh mozzarella, sliced into eight 1/4-inch-thick slices, patted dry with paper towels
  • Pesto Mayonnaise:
  • 1/2 cup mayonnaise
  • 1/4 cup fresh or store-bought pesto
  • Extra-virgin olive oil for drizzling
  • Eight 3-inch-square pieces of tomato or plain focaccia bread, halved, or 8 hamburger buns, halved
  • 4 medium tomatoes, sliced into 1/4-inch-thick rounds (16 slices)
  • Pesto:
  • 2 packed cups fresh basil leaves
  • 1 cup grated Parmesan
  • 1/4 cup pine nuts, toasted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, smashed
  • 1/4 cup extra-virgin olive oil
Watch how to make this recipe. Pesto Mayonnaise:
  • Cook's Note: Freeze the mozzarella for 20 minutes to make slicing easier.

  • For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Combine the beef, pesto, Parmesan, salt and pepper in a large bowl. Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick. Grill for 5 minutes. Turn the burgers over and place a slice of mozzarella on top. Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted. Allow the burgers to rest for 5 minutes.

  • For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth.

  • To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes. Spread the pesto mayonnaise over the bottom halves of the grilled bread. Place the burgers on top and add 2 tomato slices. Add the top halves of the bread and serve.

  • Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

  • Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste. Yield: 1 1/4 cups.

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    This recipe is featured in:

    Burgers and Hot Dogs