Caprese Burgers Recipe

Italian-Style Mozzarella Burger Recipe | Chef Giada De Laurentiis

Difficulty: Simple | Servings: 8 portions

Time Breakdown:

• Preparation: 15 min
• Resting Time: 5 min
• Grilling: 15 min
• Overall Time: 35 min

Nutritional Information Per Portion (1 of 8):

• Calories: 889
• Total Fat: 65 g
• Saturated Fat: 20 g
• Carbohydrates: 26 g
• Dietary Fiber: 2 g
• Sugar: 3 g
• Protein: 49 g
• Cholesterol: 154 mg
• Sodium: 1051 mg

Patty Ingredients:

• 2 1/2 pounds lean ground sirloin
• 1 cup fresh basil pesto, homemade or store-purchased
• 1/4 cup shredded Parmesan cheese
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• One 7 to 8-ounce ball fresh mozzarella, cut into eight 1/4-inch slices, blotted with paper towels

Herbed Spread:

• 1/2 cup mayo
• 1/4 cup fresh basil pesto
• Premium olive oil for brushing

Assembly:

• Eight 3-inch-square pieces of focaccia or standard focaccia bread, halved, or 8 burger buns, halved
• 4 large tomatoes, cut into 1/4-inch-thick slices (16 slices)
• Fresh basil leaves (optional garnish)

Basil Pesto Base (Homemade):

• 2 packed cups fresh basil
• 1 cup shredded Parmesan
• 1/4 cup toasted pine nuts
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 garlic cloves, crushed
• 1/4 cup premium olive oil

For the Patties:

1. Heat a grill skillet on medium-high or preheat your grill (gas or charcoal).
2. In a mixing bowl, combine the beef, pesto, Parmesan, salt, and pepper until just blended.
3. Shape into eight 4-inch round patties, approximately 3/4-inch thick.
4. Grill for 5 minutes on the first side.
5. Flip the patties and top each with a mozzarella slice.
6. Continue cooking for approximately 5 minutes more until the patties reach desired doneness and the cheese partially melts.
7. Let the patties rest for 5 minutes before serving.

For the Herbed Spread:

1. In a mixing bowl, blend the mayo and pesto until it reaches a uniform consistency.

To Assemble the Burgers:

1. Brush the bread surfaces with olive oil and toast on the grill until golden, approximately 1 to 2 minutes.
2. Apply the herbed spread to the bottom bread pieces.
3. Position the patties on the spread and place 2 tomato slices on each.
4. Complete with the upper bread pieces and serve.

Basil Pesto Base (Yield: 1 1/4 cups):

1. Toast pine nuts in a preheated 350F oven until golden brown, 6 to 8 minutes. Allow to cool fully before incorporating.
2. Combine the basil, Parmesan, toasted pine nuts, salt, pepper, and garlic in a food processor.
3. Blend until finely minced.
4. While the food processor is operating, introduce the olive oil gradually until a creamy consistency is achieved.

Pro Tips:

• Chill the mozzarella for 20 minutes before slicing for improved results and easier handling.
• For toasting pine nuts, distribute on a baking sheet in a single layer for even browning.