I’m not a fan of waste. I don’t like to waste money, which is why I bring a brown bag lunch to work every day ($7 for mediocre cafeteria food? No thanks!). I don’t like to waste toilet paper, which is why even though the cleaning lady at work puts a new roll on anytime it’s over halfway used, I insist on using the old one (Yes, I’m weird). Most of all, I don’t like to waste food, which brings us to these burgers.
I have an abundance of basil and I refuse to let it die or simply pick the leaves and toss them. Instead, I’m taking advantage of every possible recipe that uses basil. Thankfully we like basil on our salads, in our pizza, even in cocktails! These caprese burgers are the newest way we’ve found to use up basil….and on top of that, they’re a new favorite!
Although the recipe calls for making homemade pesto (with almonds!), if you don’t have excessive basil, you could just as easily use store-bought pesto. The pesto is mixed in with the beef before shaping the patties and then the burgers are topped with even more pesto along with melty mozzarella and tomato. It was by far one of the best burgers I’ve had in awhile! We typically stick to turkey burgers, but sometimes you can’t beat a good beef hamburger and this was one of those cases. I plan to make these at least once more before the basil runs out. 
Caprese Burgers
- Total Time: 30 minutes
- Yield: 6 1x
Description
Mouthwatering beef hamburgers flavored with homemade pesto and topped with mozzarella & tomatoes.
Ingredients
- 2 cups (480 ml) basil leaves
- 1/4 cup (60 ml) salted roasted almonds
- 1 garlic clove
- 1/2 cup (120 ml) extra-virgin olive oil, plus more for brushing
- 1/4 cup (60 ml) grated Pecorino-Romano cheese
- salt & freshly ground pepper
- 2 lbs (900 g) ground beef
- 8 oz (225 g) fresh mozzarella, cut into 6 slices
- 6 hamburger buns, split
- 2 tomatoes, sliced
Instructions
- In a food processor, combine the basil, almonds, and garlic, pulsing until the almonds are finely chopped. Add the olive oil and process until a paste. Add the grated cheese and pulse to combine. Season with salt and pepper. Set pesto aside (Can be refrigerated for up to 3 days. Bring to room temperature before using).
- Transfer 1/4 cup of pesto to the bowl. Add the ground beef and a pinch of salt and gently knead to blend. Form the mixture into 6 patties, about 3/4-inches thick. Brush the patties lightly with olive oil.
- Preheat the grill and oil the grates. Grill the burgers over moderate high heat for 3 minutes. Flip the burgers and top with mozzarella. Cover and cook until cheese is melted and burgers are cooked as you desire.
- Grill the buns until lightly toasted, then spread remaining pesto on the bottoms. Top with burgers, tomatoes, and additional pesto. Serve immediately.
Notes
- from Food & Wine August 2012
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 burger
- Calories: 700
If You Liked This Recipe, You’ll Love These
- Basil and Mozzarella Stuffed Braised Beef Braciole
- Baby Bella Mushroom and Caramelized Onion Sliders
- Pizza al Taglio: How to Make Roman Style Pan Pizza
- Fried Green Tomatoes Caprese Salad
Frequently Asked Questions
What makes the pesto in this recipe unusual compared to a classic basil pesto?
Instead of pine nuts, this pesto uses 1/4 cup salted roasted almonds, and it calls for Pecorino-Romano rather than Parmesan. The almond pesto is blended directly into 2 lbs of ground beef (1/4 cup mixed in) as well as spread on the buns and used as a topping.
Can I use store-bought pesto instead of making it from scratch?
Yes — the author notes that if you don’t have an abundance of fresh basil, you could just as easily use store-bought pesto instead of the homemade almond version.
How long does the homemade pesto keep if I have extra?
The instructions note the pesto can be refrigerated for up to 3 days. Bring it to room temperature before using.
