These caprese burgers combine juicy grilled beef with fresh basil, creamy mozzarella, and a rich sun-dried tomato and roasted red pepper spread for a burger that tastes fresh but still indulgent. If you love the flavor profile of caprese salad but want something heartier for grilling season, this burger is a simple way to turn those ingredients into dinner.
Why You’ll Love These Caprese Burgers
- Big caprese flavor, no soggy burger. Instead of piling on juicy tomato slices, the sun-dried tomato and roasted red pepper spread gives concentrated tomato flavor.
- Balanced richness. Fresh mozzarella melts just enough to get creamy without overpowering the beef.
- Fresh finish. Basil keeps the burger bright so it tastes summery, not heavy.
- Weeknight-friendly. The spread takes minutes, and the whole recipe comes together fast.
- A little different from other caprese burger recipes. Most versions rely on fresh tomato and balsamic alone; this one uses a deeper, sweeter tomato-pepper layer for more flavor in every bite.
Ingredients for Caprese Burgers
You will easily find all of these caprese burgers ingredients at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Ground beef (80/20) – the fat keeps the burgers juicy and flavorful on the grill.
- Sun-dried tomatoes – concentrated tomato flavor without extra water.
- Roasted red pepper – adds sweetness and helps the spread blend smoothly.
- Fresh mozzarella – soft and creamy; slice it thick so it holds up on the burger.
- Fresh basil – classic Caprese flavor and a bright finish. Learn how to chiffonade basil for a fancy touch.
- Kaiser rolls – sturdy enough for a juicy burger and soft enough to bite without wearing half the bun as a mustache.
How to Make Caprese Burgers (Step-by-Step)
You will have your new favorite burgers ready for dinner in no time!
- Make burger patties. Divide the ground beef into 4 equal parts and form hamburger patties, make sure to read my best burger patty tips. Press a small dimple into each patty so they cook flatter. Stack into a tower (separated by wax paper) or put on a plate in a single layer and put into the freezer or chill for at least 15 minutes.
- Make sundried tomato mixture. Meanwhile, add the sun dried tomatoes, roasted red pepper and salt into a mini food processor and blend until a paste forms. If you are using sun dried tomatoes that were not packed in oil, you may need a teaspoon of extra virgin olive oil to create the right consistency.
- Season burger patties. Remove the hamburger patties from the freezer and season with salt and pepper. Do not over season with salt.
- Cook burgers. Heat the grill to medium-high heat. Grill the burgers for 2 minutes on each side to sear, then move them to a lower-heat area of the grill. Cook to your desired temperature and make sure to use a thermometer.
- Add Mozzarella. Add the cheese for only 1 minute to let it come up in temperature, but not melt and slide off.
- Rest. Burgers need to rest for about 5 minutes to retain all the delicious juices.
- Toast buns. Toast the kaiser rolls in the oven or toaster if desired.
- Assemble your gigantic burger! Take one patty, slather it with the sun dried tomato paste, a few fresh basil leaves and mozzarella cheese, top it off with the other side of the bun!
Make it A Meal
I like to drizzle my caprese burgers with a little balsamic reduction. You can serve these burgers with just about any side you can think of. The typical burger side would be fries, but try mixing things up with garlic parmesan sweet potato fries or Lipton onion soup mix potatoes.
A green, leafy side salad with homemade Creamy Italian Dressing, PF Chang’s Spicy Green Beans or even Crunchy Baked Broccoli (secret ingredient for the hint of spice!) for a bit of green.
Commonly Asked Questions
Yes, but pat them dry first. Fresh tomatoes can add too much moisture, so the sun-dried tomato spread gives you more concentrated flavor with less mess. You can use both or just swap the spread for fresh beefsteak slices.
Yes. Make it up to 2 days ahead and store it in the refrigerator until ready to use.
Kaiser rolls are sturdy and hold up well, but brioche or classic hamburger buns also work.
Chef Tips
- Use cold beef and handle it lightly so the burgers stay tender.
- Make the patties a little wider than the buns since they shrink as they cook.
- Add the mozzarella at the end so it softens but doesn’t fully melt off.
- Don’t overload with basil; a few leaves go a long way.
- If your sun-dried tomatoes are dry-packed, add a little olive oil so the spread gets smooth and spoonable.
- Want the full caprese treatment? Finish with a drizzle of balsamic reduction right before serving.
More Delicious Burgers
If you know me, you know I love a good burger. Here are a few of my favorites that I know you’ll love too.
Caprese Burgers Recipe
Ingredients
- 1 pound 80/20 ground beef mix
- 1/2 cup sun dried tomatoes drained if in oil
- 1/2 cup roasted red pepper drained if jarred
- 1/4 teaspoon fine sea salt
- salt & ground black pepper , for seasoning the patties
- 4 slices mozzarella cheese
- 1/2 cup fresh basil leaves loosely packed
- 2 tablespoons balsamic glaze , optional
- 4 large kaiser rolls
Instructions
- Divide the 1 pound 80/20 ground beef mix into 4 equal parts and form hamburger patties, making them slightly wider than the bun size and then using your thumb, place a dimple in the center. Stack into a tower (separated by wax paper) or put on a plate in a single layer and put into the freezer.
- Meanwhile, add the 1/2 cup sun dried tomatoes, 1/2 cup roasted red pepper and a 1/4 teaspoon fine sea salt into a mini food processor and blend until a paste forms. If you are using sun dried tomatoes that were not packed in oil, you may need a teaspoon of extra virgin olive oil to create the right consistency.
- Remove the hamburger patties from the freezer and season with salt & ground black pepper . Do not over season with salt.
- Heat the grill to medium-high heat. Grill the burgers for 2 minutes on each side, then move them to a lower-heat area of the grill. Cook another 2-3 minutes for medium-rare burgers, 3-4 minutes for medium, or 5-6 minutes for well-done burgers. Place the 4 slices mozzarella cheese onto the patties for 1 minutes and then remove and allow to rest for 3-4 minutes before assembling.
- Toast the 4 large kaiser rollsin the oven or toaster, if desired.
- Assemble your gigantic burger! Take one patty, slather it with the sun dried tomato paste, a few leaves of the 1/2 cup fresh basil leaves and top with the other side of the bun. Top with 2 tablespoons balsamic glaze, if using.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
This is my new favorite burger! I love the caprese flavors and iy turned out so juicy and delicious! Great recipe!
These are simple but so delicious. We love the fresh flavors and will definitely be making these again soon! So yummy!
Yay! Thanks for stopping by to let us know! We love them too!