Go Back Email Link

Balsamic Caprese Burgers

A fresh and delicious twist, this burger combines the best of Italian flavors in a summer classic our whole family enjoys, and I hope yours does, too!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 1381 kcal

Ingredients
  

For the Sun-dried Tomato Pesto:

  • 4 oz sun-dried tomatoes
  • 2 tbsp fresh basil finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 1/4 cup pine nuts finely chopped
  • 1/4 cup balsamic vinegar
  • 1 tbsp tomato paste
  • 1/3 cup crushed tomatoes
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese grated cheese
  • salt and pepper to taste

For the burgers:

  • 4 tomatoes medium sized, sliced
  • olive oil
  • salt and pepper to taste
  • Italian seasoning to taste
  • 1 lb beef grass-fed
  • 1/2 lb sweet Italian sausage
  • 1/4 cup Balsamic vinaigrette
  • 4 slices fresh mozzarella
  • 4 tbsp mayonnaise
  • 4 tbsp sun-dried tomato pesto
  • 8 ea basil leaves large
  • 4 buns

Instructions
 

  • Let’s start with the sun-dried tomato pesto. Place together the sun-dried tomatoes, basil, parsley, garlic, and pine nuts in a food processor or blender and process until well blended. Throw in the vinegar, tomato paste, and crushed tomatoes, and process. Stir in the olive oil and Parmesan cheese, and season with salt and pepper to taste. Set aside.
  • Let’s roast the tomatoes. Preheat your oven to 400F. Slice the tomatoes into thick slices {1/3-1/2 inch} and place on an ungreased cookie sheet. Drizzle with olive oil and season with Italian seasoning and salt and pepper to taste. Cook at 400F for 10 minutes, or until tomatoes have started to crinkle.
  • Combine the ground beef and ground Italian sausage in a large bowl. Add the balsamic vinaigrette and season well with Italian seasoning and salt and pepper to taste. Divide into 4 large patties.
  • Heat your grill or a table top grill to medium-high heat. Cook the patties for 5 minutes each side or until juices run clear. Top the patties with a large slice of mozzarella each and cook an additional 2-3 minutes, or until the mozzarella melts slightly.
  • Mix together the 4 tablespoons of mayonnaise and 4 tablespoons of sun-dried tomato pesto in a small bowl or ramekin to make the aioli and set aside. Toast the buns if desired.
  • Assemble the burgers by spreading the sun-dried tomato pesto aioli on the buns and then layering each with a burger with melted mozzarella, a chunk of roasted tomato, a couple of basil leaves, and the top bun. Serve and enjoy!