Caprese Burgers with ArtichokePesto Sauce
  • 2lbs ground beef
  • 2teaspoons Salt
  • 1 1/2teaspoons Pepper
  • 2Tablespoons garlicminced
  • 4Tablespoons basilminced
  • 8Thick slices of fresh mozzarella
  • 4 hamburger buns
  • Artichoke Pesto Sauce:
  • 1/2cup quartered artichoke hearts
  • 1/2cup prepared basil pesto
  • 6 Tablespoons mayonnaise
  • Toppings
  • Lettuce
  • 1-2 tomatoessliced
  • Fresh basil leaves
  • 1/2cup balsamic vinegarFor balsamic glaze
  1. Add ingredients for artichoke pesto sauce to a food processor or blender. Process until smooth. Set aside.
  2. Mix ground beef, salt, pepper, garlic, and basil. Form into 8 patties.
  3. Press the centers of the patties down so that the burgers don’t get to thick in the middle when you grill them. Season each side with salt and pepper.
  4. Preheat grill to medium/high heat.
  5. Grill patties on each side for 2-3 minutes for medium rare, 3-4 minutes for medium and 5-6 minutes for well done. The last 1-2 minutes of cooking, add the mozzarella cheese to each patty.
  6. Instructions for balsamic glaze: Add the balsamic vinegar to a small pot and set over medium heat. Cook for about 10 minutes, stirring occasionally.
  7. 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.
  8. 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.