Garlic Pesto Caprese Burger

Garlic Pesto Caprese Burger

I love all the flavors of Caprese, so the preparation Garlic Pesto Caprese Burger just seemed like the logical next step.

Succulent beef patty is tossed with pesto, then we grill it and top it with melty Havarti cheese, tomatoes, slaw lettuce and a delicious garlic mayonnaise between a toasted brioche bun.

I was never really a hamburger girl. I always found them too dry and grainy. I realize that hating a hamburger might not seem all that American, but I think I always prefer a panini, or a turkey club, or something like that. Well, that’s not true. Lately I’ve been trying hamburgers to see if I could find one I like. This Garlic Pesto Caprese Burger, well, I kinda secretly loved it…

Ingredients for Garlic Pesto Caprese Burger

This is just an overview of the ingredients you will need to make these delicious burgers. For all measurements and instructions on how to prepare the recipe, scroll down to the recipe card at the end of the post.

For the burgers

  • ground beef feed: Go to your butcher and ask for a mix of this and beef tenderloin. A good meat mix makes a big difference when it comes to flavor.
  • Ground sirloin: In combination with the ground beef, this creates a great taste.
  • Pesto: You can make it yourself or buy it in the store.
  • salt and pepper: imparts flavor
  • Brioche Hamburger Buns: You want a really good quality bun that’s hearty enough to stand up to a juicy burger, but also not so heavy that it spoils the burger’s flavor.

Burger toppings

  • Green lettuce: We love the look and taste of green leaf lettuce.
  • Campari tomatoes: These tomatoes have such great flavor, but if you can’t find them, you can use a ripe tomato.
  • Havarti cheese: adds creaminess and a touch of sweetness that suits this burger perfectly
  • Balsamic Glaze: If you don’t have a glaze, you would just use balsamic vinegar.

For the garlic mayo

  • Light Mayo: You don’t have to use light mayonnaise, but it tastes really great and I like it lighter.
  • Dijon mustard: adds a little spice
  • Garlic: imparts flavor
  • salt and pepper: imparts flavor

Which cheese is best for Caprese burgers?

Since we were making a Caprese burger I decided we could add mozzarella as well, but ultimately it was the Havarti cheese that really won us over. It has a little more flavor than mozzarella but still melts beautifully. The taste is subtly sweet with a light note that goes perfectly with garlic and pesto.

How to avoid burgers from shrinking while cooking

I discovered a little trick to keep them nice and even and it’s a lot easier than you think. Simply place the burger patties on parchment or a plate and gently press down the center, making a small indentation, about the side of a large thumb.

Three ways to ruin a burger

When searching for the perfect hamburger, I firmly believe that three things can make or break a burger.


The quality of the bun is very important because it is the very first thing that falls on your tongue. When dealing with heavier meats like beef, it’s best to stick with a light bun that enhances, rather than detracts from, the flavor of the sandwich. Look for brioche, challah or a classic white wine from a quality brand. We love it when it’s a little toasted as well. It gives it a wonderful texture and taste.


The next part of the burger you’ll bite into is the sauce, and I’m a big fan of a damn good sauce, but also know that grilling should feel low key. So buy better quality mayo, then stir in flavorings like fresh garlic, salt, and pepper.


After all, what you need most in a good burger is very good meat. In that case, go to the butcher and ask for both ground beef and beef tenderloin. The flavors of ground beef and sirloin. These chunks have a nice fat content and are perfect for boosting flavor!

Storing and reheating a burger

I have two words: just don’t do it! Haha…once a burger is ready, it should be eaten immediately and doesn’t have a long shelf life. The bun gets soggy, the cheese gets tough and the lettuce wilts. It’s just not pretty!

If you want to save a burger for later, store everything separately. Then, heat the patty in the microwave or on the stovetop, toast the bun and fold all the layers together just before serving.

says nothing Summer How Burgers on the grill, but this is no old burger, this one is loaded with pesto and all those perfect Caprese flavors! This Garlic Pesto Caprese Burger should be the first recipe on your list gourmet burger to try this summer!

More unusual burger recipes to try:

  • Teriyaki Pina Colada Burger
  • smash burgers
  • Southern Allspice Cheeseburger
  • Lasagna Burger
  • Pepperoni Pizza Burger
  • Killer burger sauce
  • Secrets of the best burger


Garlic Pesto Caprese Burger

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course 100+ BEST Easy Beef Dinner Recipes, America’s Best Desserts, 4th of July Recipes & Side Dishes, 500+ Family Dinner Recipe Ideas, Top 10 Delicious Easy Hamburger Recipes
keyword Burgers, burgers, caprese, garlic, pesto
preparation time 15 protocol
cooking time 10 protocol
total time 25 protocol
portions 4
calories 792kcal
author basil


For the burger patties

  • 1 Pound ground beef feed
  • 1/2 Pound Ground sirloin
  • 1/4 Cup Pesto
  • salt and pepper
  • olive oil

Burger toppings

  • 4 Brioche Hamburger Buns
  • 4 leaves Green salad
  • 2 Campari tomatoes cut
  • 4 slices Havarti cheese cut
  • 4 tablespoon Balsamic Glaze

Garlic Mayo

  • 1/2 Cup Light Mayo
  • 1 1/2 teaspoon Dijon mustard
  • 2 cloves Garlic small, chopped
  • salt and pepper taste good


For the garlic mayo

  • Whisk all ingredients together in a small bowl.
    1/2 cup light mayo, 1 1/2 teaspoons Dijon mustard, 2 cloves of garlic, salt and pepper

For the burger patties

  • Put the pesto in a bowl together with the minced meat and a pinch of salt and pepper and knead carefully.
    1 pound ground beef, 1/2 pound ground sirloin, 1/4 cup pesto, salt and pepper
  • Shape the mixture into four 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil. Add a small indentation in the center to keep the meat from puffing up and shrinking.
    olive oil
  • Grill the burgers over medium-high heat for 3 minutes. Flip the burgers, top them with slices of cheese and close the grill to melt them even more. Cook 3 minutes longer for Medium Rare and 5 minutes longer for Well Done.
    4 slices Havarti cheese

Assemble the burgers

  • Meanwhile, grill the buns until lightly toasted, then spread some garlic mayo on the bottom.
    4 brioche hamburger buns
  • Place the lettuce on top of the mayonnaise, and then place the burgers on top of the lettuce. Top with more pesto, tomatoes and a drizzle of balsamic glaze or just balsamic vinegar.
    4 leaves of green lettuce, 2 Campari tomatoes, 4 tablespoons balsamic glaze


Portion: 1G | Calories: 792kcal | Carbohydrates: 36G | Protein: 43G | Fat: 53G | Saturated Fatty Acids: 19G | Polyunsaturated fat: 6G | Monounsaturated fatty acids: 17G | trans fats: 2G | Cholesterol: 149mg | Sodium: 938mg | Potassium: 710mg | Fiber: 2G | Sugar: 9G | Vitamin A: 1142IU | Vitamin C: 10mg | Calcium: 298mg | Iron: 5mg

READ: Garlic Pesto Caprese Burger

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