Caprese Burgers Recipe
Servings: 4
Calories: 531kcal
Juicy grilled caprese burgers made with 80/20 ground beef, fresh mozzarella, basil, and a sun-dried tomato roasted red pepper spread. This version delivers classic caprese flavor without a soggy burger thanks to a concentrated tomato topping instead of fresh tomato slices.
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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
Storage: Burgers are a hard thing to reheat after being assembled, so I highly encourage you to finish the meal, but should you have leftovers, store the burgers separately and off the bun.
Freezing: You can store uncooked burgers in the freezer for up to three months as long as they are packaged correctly.
Nutrition
Calories: 531kcal | Carbohydrates: 30g | Protein: 32g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 742mg | Potassium: 887mg | Fiber: 2g | Sugar: 8g | Vitamin A: 560IU | Vitamin C: 14.6mg | Calcium: 265mg | Iron: 5.3mg
