Labor Day is right around the corner and summer is slowly beginning to fade into fall. My garden is in full bloom, tomatoes are falling off their vines and I have a basket of freshly picked basil. I am planning to make a huge batch of pesto this week, which I will freeze so I can continue to enjoy the tastes of summer throughout the cooler months ahead. Amy and I both have shared recipes for homemade pesto and you will want to make a batch for this delicious Caprese burger recipe below. For Amy’s traditional basil pesto {click here} and for my hearty kale and basil pesto {click here}. Slice a couple freshly grown beef steak tomatoes and set your grill to medium-high; these burgers are perfect for a labor day feast.
Ingredients
- 1 lb ground organic beef
- 1/2 cup, basil or kale Pesto
- Fresh mozzarella cheese, sliced
- Garden fresh beef steak tomatoes, sliced thick
- Balsamic glaze (purchased at my local grocery store: vinegar aisle)
- Burger buns, toasted
- Salt & pepper to taste
- Olive Oil
Directions
- Pre-heat your grill to medium-high heat.
- Place 1lb ground beef, a pinch of salt and some pepper in large mixing bowl. Add 1/4 cup of the pesto to the bowl and mix together using your hands. Form 4 patties, about 3/4 inch thick and brush each burger with olive oil.
- Lower your grill temp to medium and cook your burgers for 3 minutes. Flip the burgers and cook for an additional 5 minutes for medium-well. Grill the buns until lightly toasted, then drizzle some balsamic glaze on both the top and bottom buns. Stack your burger with fresh mozzarella cheese, pesto and a thick slice of tomato. Add salt and pepper to taste and serve right away.
Thanks for stopping by~
Wow…I love burgers and caprese salads so I will have to make one of those!….I love the sound of “kale pesto”…
Thanks Terry!
Mmm….looks delicious!