Caprese Burger with Artichoke Pesto Sauce

5 from 2 votes

Caprese Burger with Artichoke Pesto Sauce

This Caprese-salad-style burger is packed with fresh mozzarella, basil, and tomato. A balsamic glaze and pesto sauce kick things up. It's like an awesome mashup of 2 iconic summer meals.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 795kcal

Author: The Food Charlatan

Ingredients

For the burgers:

1 & 1/2 pounds ground beef I used 80/20
2 tablespoons red wine
1 & 1/2 teaspoons salt
1 teaspoon black pepper
1 & 1/2 tablespoons garlic minced
3 tablespoons basil fresh, minced (or more to taste)

For the Artichoke Pesto Sauce:

1/2 cup artichoke hearts quartered, mine were from an un-marinated can
1/2 cup basil pesto prepared
6 tablespoons mayonnaise

To assemble:

6 large hamburger buns*
butter to spread on the buns
12 slices mozzarella thick, fresh
romaine lettuce leaves or any kind
1-2 large tomatoes sliced
basil fresh, to top burgers with
1/2 cup balsamic vinegar

Instructions

Make the burgers first. In a large bowl add ground beef, red wine, salt, pepper, garlic, and minced basil. Use your hands to combine the mixture. Just do it. A spoon won't work as well. Mix only until it is just combined. If you work it too much the meat will get tough.
Form the meat into 6 patties. Use your thumb to make a gentle indentation in the center of each one. (see photos). Set aside. Heat your grill over high heat.
Now make the Artichoke Pesto. Add the artichoke hearts, pesto, and mayonnaise to a food processor or blender. Process until smooth. Transfer to a serving dish and set aside.
Transfer the hamburgers to the hot grill. (No need to oil it). Cover and grill for about 5 minutes, then flip each one. Grill for another 3 minutes, then top each patty with 2 slices of mozzarella cheese. Cover and continue to grill for about 2 minutes. When the burgers are done and the cheese is melted, remove from the grill.
Spread butter on each inside half of the hamburger buns. Grill the buns, butter side down, for just a couple minutes until they get to your desired crispiness level.
Meanwhile, make the Balsamic Glaze. Add the balsamic vinegar to a small pot and set over medium heat. Cook for about 10 minutes, stirring occasionally. Try not to choke on the smell. It will bubble and thicken. When it is syrupy and has reduced to about 3-4 tablespoons, remove from heat. If your hamburgers aren't ready yet, leave it on the burner over the lowest setting. It needs to be warm when it is drizzled over the burgers.
To assemble the burgers, spread the Artichoke Pesto on one or both sides of the hamburger bun. Add the hamburger, then add lettuce, tomato, and fresh basil. Drizzle with Balsamic Glaze, then top with the other bun. Enjoy the mess!

Notes

These make great low carb hamburgers. Skip the bun and wrap in lettuce.

Source: The Food Charlatan

Nutrition

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