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Homemade pesto keeps these burger patties super flavorful and moist, and offers an Italian twist on the traditional American BBQ fare. Caprese Burgers For The Burgers:2 1/2 pounds ground sirloin beef1 cup fresh or store-bought pesto (recipe follows)1/4 cup grated Parmesan1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepperOne 7 to... giadzy.com

Caprese Burgers

20180523_154948_10358_1043899.jpeg20180523_154949_10358_1043900.jpeg
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  • For The 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
  • For The 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)
  • For The 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
Makes 8 Burgers

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.

For the pesto: 
Bake pine nuts 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.

Caprese Burgers

Photo of lizzynewm

Recipe by Giada De Laurentiis

Homemade pesto keeps these burger patties super flavorful and moist, and offers an Italian twist on the traditional American BBQ fare.

Caprese Burgers

Serves:
8 burgers
Cooking Level:
Prep Time
15 minutes
Cook Time
15 minutes
Inactive Time
5 minutes
Total Time
35 minutes

INGREDIENTS:

For The 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

For The 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)

For The 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

INSTRUCTIONS:

  • 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.
  • For the pesto: Bake pine nuts 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Caprese Burgers

Photo Credit: Elizabeth Newman

20180523_154948_10358_1043899.jpeg20180523_154949_10358_1043900.jpeg
20180523_154948_10358_1043899.jpeg
20180523_154949_10358_1043900.jpeg

Homemade pesto keeps these burger patties super flavorful and moist, and offers an Italian twist on the traditional American BBQ fare.

Caprese Burgers

Serves:
8 burgers
Cooking Level:
Prep Time
15 minutes
Cook Time
15 minutes
Inactive Time
5 minutes
Total Time
35 minutes

INGREDIENTS:

For The 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

For The 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)

For The 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

INSTRUCTIONS:

  • 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.
  • For the pesto: Bake pine nuts 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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