Caprese Burger

Course: Main Course, Main Dish

Cuisine: American

Keyword: caprese burger, gourmet burger

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 531kcal

Author: Chef Jessica Formicola

Caprese Burgers are smothered with a red pesto, fresh mozzarella and basil all on a flame-grilled burger. The best gourmet burger out there!

Print 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
1/2 cup fresh basil leaves loosely packed
4 slices mozzarella cheese
4 large kaiser rolls

Instructions

Divide the 1 pound 80/20 ground beef mix into 4 equal parts and form hamburger patties, make sure to read my "
". 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.
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 and 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. 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 a 4 slices 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 in the comments or star ratings.

Notes

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.

Nutrition