I never turn down a burger. Never. Even bad ones really aren’t that bad.
Caprese Burgers are smothered with a red pesto, fresh mozzarella and basil all on a flame-grilled burger. The best gourmet burger out there!
And a good one… well a good one you will dream about for days, maybe even weeks. Some will argue that a good burger doesn’t need to be dressed.
I argue that while it doesn’t need to be, why not? I mean I don’t need to accent my lovely outfit with jewelry, but I do! My Caprese Burger is a go-to in my house.
Caprese burgers are simple, yet sophisticated and easy to prepare. So easy, you can set these items out on the fixing tray at any BBQ and elevate the occasion from casual to “fancy burger time”.
During the summer months, I lose the bun and go for a fork and knife. The tomato portion of the “caprese” is actually a blend of sun dried tomatoes and roasted red pepper, with fresh basil and mozzarella cheese.
For an added kick, drizzle with a balsamic reduction, a few slices of red or caramelized onion or even add garlic to the sun dried tomato pesto.
Before you get started, making sure you have read my Tips for Better Burgers and think about purchasing a burger press so they are all nice and uniform and a mini food processor to make your sun dried tomato pesto.
If you liked this gourmet burger recipe, check these out!
- 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
- Fine sea salt
- 1/2 cup fresh basil leaves loosely packed
- 4 slices mozzarella cheese
- 4 large kaiser rolls
- Divide ground beef into 4 equal parts and form hamburger patties, make sure to read my "tips for a better burger". Stack into a tower (separated by wax paper) or put on a plate in a single layer and put into the freezer. Freezing will congeal the beef together and give you less probability of patty breakage (sounds official, huh?).
- While they congeal, place sun dried tomatoes, roasted red peppers and a dash of 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 hamburger patties from the freezer and season with salt and pepper. Do not over season with salt. It can dry up the natural juices resulting in dry patties.
- 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. Remove and allow to rest for 3-4 minutes before assembling.
- Toast Kaiser rolls in the over or toaster if desired.
- Assemble your gigantic burger! Take one patty, slather it with the sun dried tomato paste, a few leaves of basil and a slice of mozzarella cheese, top it off with the other side of the bun!
If you've tried this recipe, come back and let us know how it was!
For balsamic reduction, please 1/4 cup balsamic vinegar and 1 teaspoon in small sauce pan for 5 minutes on low heat. Mixture will reduce and become syrupy after cooling.