Gourmet Caprese Burger with Balsamic Reduction
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Gourmet Caprese Burger with Balsamic Reduction has luscious tomato, fresh basil, creamy mozzarella and sweet balsamic vinegar.
Summer salads are always a favorite at barbecues and summertime parties. When you are having a Summer Grilling Celebration, how do you bring your favorite Caprese salad to the grill? You transform it into an incredibly scrumptious gourmet burger that captures the essence of summer! With luscious tomato, fresh basil, creamy mozzarella and sweet balsamic vinegar this burger was destined for TSRI’s burger hall of fame.
Table of Contents
Gourmet Caprese Burger with Balsamic Reduction
A perfectly grilled beef burger drizzled with a sweet balsamic reduction, served atop a layer of fresh chunky tomato sauce on a toasted ciabatta bun is enough to make your stomach growl and your taste buds swoon! Add a slice of fresh mozzarella and a spoonful of fresh pesto mayonnaise and you may just have to pick your tongue up off the floor!
This burger was made spectacular using some amazing ingredients from
Fresina’s Pasta Co and Italian Specialties in Baton Rouge,
Louisiana. I have had this idea of turning the Caprese salad into a burger for some time. But, when I received a package of products from Fresina’s, I knew right away what I was missing. We were lucky enough to try their 12 year aged Signature Balsamic Vinegar of Modena. I have to tell you this was truly the best balsamic I have ever tasted. It is smooth, sweet and unbelievably thick! How sweet? How delicious? Let me say this… When I made my balsamic reduction it was so good I ate it off the spoon. I saved a least half for the burgers (well, true confession… I made 2 batches!)
Mama Fresina’s Signature Pezzo Sauce (chunky tomato sauce) was another item that we were fortunate enough to sample that we just knew had to go on this burger as well. This sauce carries the garden fresh taste that San Marzano tomatoes are known for. Chad even said he loved it, and he is a tough one to please with pasta sauces.
Fresina’s Pasta Co has a rich family history. Since 1926 they have been making handmade pasta. Through 3 generations they still do it the way their family in Italy did. Using the delicate’ method, the pasta is air-dried for 3 days and packed by hand. The care they take shows in the selection of products they offer. From fabulous handmade pasta (make sure you check back tomorrow to talk about this in more detail) to fine Italian imported specialty items, Fresina’s is the place to go. “If you can’t be in Italy, we will bring Italy to you” is Fresina’s motto and they certainly deliver on that!
The custom Tour of Italia Gift Box contains:
2 packages of Fresina’s Handmade Gourmet Pastas (vermicelli and rotini)
1 jar Fresina’s Signature Sauce
250ml Fresina’s Signature Balsamic Vinegar of Modena
250ml Fresina’s Signature Extra Virgin Olive Oil
Marinated Spiced Whole Garlic
Villa Reale Pistachio Nut Cream from Sicily
Tuscany Blend Bread Dipping Seasonings
Vergani Torrone Morbido (Crumbly nougat with roasted almonds and hazelnuts)
Tuscany Italian Music CD,
Mama Fresina’s Personal Favorite Cookbook
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Gourmet Caprese Pesto Burger
Ingredients
- 1 1/2 pounds 80 to 85 percent lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup good balsamic vinegar
- 1 cup chunky tomato sauce
- 4 ounces fresh mozzarella cheese, sliced into 4 slices
- 1/2 cup prepared pesto
- 3 tablespoons olive oil mayonnaise
- 4 ciabatta buns, split
Instructions
- MAKE BALSAMIC REDUCTION: Add ½ cup balsamic vinegar to a small saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 6 to 8 minutes until the vinegar reduces by about half and becomes slightly syrupy. Remove from heat and set aside to cool. The sauce will thicken as it cools.
- PREHEAT GRILL: Preheat a grill to medium-high heat, about 400°F.
- FORM PATTIES: Place 1 ½ pounds ground beef in a large bowl and gently divide into 4 equal portions. Shape each portion into a patty slightly larger than the ciabatta buns. Press a shallow indentation into the center of each patty so the burgers cook evenly.
- SEASON BURGERS: Sprinkle the patties evenly with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper on both sides.
- GRILL BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a browned crust forms. Flip the burgers and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
- ADD CHEESE: During the last minute of cooking, place 1 slice fresh mozzarella cheese on each burger. Close the grill lid so the cheese melts.
- TOAST BUNS: Place the ciabatta buns cut side down on the grill and toast for about 30 to 60 seconds until lightly golden.
- MAKE PESTO MAYO: In a small bowl stir together ½ cup prepared pesto and 3 tablespoons olive oil mayonnaise until smooth.
- ASSEMBLE BURGERS: Spoon about ¼ cup chunky tomato sauce onto the bottom half of each bun. Place the cheeseburger on top. Drizzle a little balsamic reduction over the cheese. Spread about 2 tablespoons pesto mayo on the top bun and place it over the burger.
- SERVE: Serve immediately while the burgers are warm and the cheese is melted.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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betty dennis
It was such a good idea to make a salad into a burger. I have been looking for more dinner ideas, so I will definitely keep this in mind. Thanks for posting!
This is easily a restaurant quality burger recipe. They came out amazing. The flavors all go so well together, and it is such a refreshing taste compared to a usual burger.