Gourmet Caprese Pesto Burger
Layer this Pesto Burger with luscious tomato, creamy mozzarella, and a sweet balsamic reduction. Everything you love about summer in one bite!
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.
Notes
Make-Ahead: The balsamic reduction and pesto mayonnaise can be made up to 2 days ahead and stored in the refrigerator.
Storage: Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat burgers in a skillet over medium-low heat or in a 325°F oven for about 10 minutes until warmed through.
Freezing: Raw burger patties can be frozen for up to 3 months. Place parchment between patties and store in a freezer-safe bag. Thaw overnight in the refrigerator before cooking.
Ingredient Tip: Fresh mozzarella melts smoothly and gives the burger a creamy Caprese flavor that pairs beautifully with pesto and balsamic.
Nutrition
Serving: 1 | Calories: 679cal | Carbohydrates: 36g | Protein: 49g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 140mg | Sodium: 1040mg | Sugar: 7g | Fiber: 2g | Calcium: 178mg | Iron: 5mg