This caprese-salad-style burger is packed with fresh mozzarella, basil, and tomato. A balsamic glaze and pesto sauce kick things up. It’s like an awesome mashup of 2 iconic summer meals.

Caprese Burger with Artichoke Pesto Sauce |

“No, you can’t have any tape.”

Probably the worst sentence you can hear in a post office, right? Especially when your kids are busy pulling every last greeting-card off the carousel behind you.
Caprese Burger with Artichoke Pesto Sauce |
I was pretty grumpy as I bought my $3.29 packing tape. Apparently having to buy overpriced tape is all it takes to make me join the evil forces of Grumpy Post Office Customers.
Caprese Burger with Artichoke Pesto Sauce |

As I struggled to peel the invisible end of the tape off the roll, this post office employee came out from behind the counter. I couldn’t understand his Asian accent very well. (Is that not politically correct? If it makes it any better, I suck at understanding ANY accent. I even have trouble watching Sherlock. Yes, English, I know.)

He took the tape out of my wrist-braced, tendonitis-weakened hands and peeled the end up. He handed it back, talking the whole time (about his son, and going to the dentist, and pretty much everything), then he took out his phone and started showing my kids pictures of his son, and telling Charlotte not to eat too much candy because she will get cavities.

Caprese Burger with Artichoke Pesto Sauce |

On my way out Truman threw a fit. I had to set everything down to pick him up. The guy came over again, pointed at my wrist, and told me to rest my arm as much as I could. “My wife had carpal tunnel. It will go away. It’s the hormones.”

Faith in humanity: officially restored. This guy didn’t just go out of his way. He went WAY out of his way. He really made a huge difference in my day.

Sometimes it’s awesome being human. (And I’m still cracking up over the hormones comment.)

Caprese Burger with Artichoke Pesto Sauce |

On to the recipe! This may look intimidating but it’s really not bad. There are only 6 ingredients in the actual burgers. My basil plant it going crazy, so I’m adding it to everything. Put on as much or as little as you like. Do NOT skip the balsamic glaze though! Or the Artichoke Pesto, for that matter. It’s just pesto, artichoke hearts, and mayonnaise, but I’m telling you, it’s amazing.

I fed these to my friend Scott last week while he was diagnosing me with tendonitis (I bribe my doctor-friends with food), and right in the middle of his sentence he stopped talking. “This is the best burger I have ever put in my mouth.” I think it’s got to be on my top-5-burgers-list too. You just can’t beat those summer flavors.

Come back next week for a very fun and different giveaway! It’s a kind of giveaway that I’ve never done here on the bloggy-blog, so I’m excited for you guys to see it! 

Do you guys give up? Or are you thirsty for more?
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Caprese Burger with Artichoke Pesto Sauce

5 from 2 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 Servings
This Caprese-salad-style burger is packed with fresh mozzarella, basil, and tomato. A balsamic glaze and pesto sauce kick things up. It's like an awesome mashup of 2 iconic summer meals.


For the burgers:

  • 1 & 1/2 pounds ground beef, I used 80/20
  • 2 tablespoons red wine
  • 1 & 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 & 1/2 tablespoons garlic, minced
  • 3 tablespoons basil, fresh, minced (or more to taste)

For the Artichoke Pesto Sauce:

  • 1/2 cup artichoke hearts, quartered, mine were from an un-marinated can
  • 1/2 cup basil pesto, prepared
  • 6 tablespoons mayonnaise

To assemble:

  • 6 large hamburger buns*
  • butter, to spread on the buns
  • 12 slices mozzarella, thick, fresh
  • romaine lettuce leaves, or any kind
  • 1-2 large tomatoes, sliced
  • basil, fresh, to top burgers with
  • 1/2 cup balsamic vinegar


  • Make the burgers first. In a large bowl add ground beef, red wine, salt, pepper, garlic, and minced basil. Use your hands to combine the mixture. Just do it. A spoon won't work as well. Mix only until it is just combined. If you work it too much the meat will get tough.
  • Form the meat into 6 patties. Use your thumb to make a gentle indentation in the center of each one. (see photos). Set aside. Heat your grill over high heat.
  • Now make the Artichoke Pesto. Add the artichoke hearts, pesto, and mayonnaise to a food processor or blender. Process until smooth. Transfer to a serving dish and set aside.
  • Transfer the hamburgers to the hot grill. (No need to oil it). Cover and grill for about 5 minutes, then flip each one. Grill for another 3 minutes, then top each patty with 2 slices of mozzarella cheese. Cover and continue to grill for about 2 minutes. When the burgers are done and the cheese is melted, remove from the grill.
  • Spread butter on each inside half of the hamburger buns. Grill the buns, butter side down, for just a couple minutes until they get to your desired crispiness level.
  • Meanwhile, make the Balsamic Glaze. Add the balsamic vinegar to a small pot and set over medium heat. Cook for about 10 minutes, stirring occasionally. 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. 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.
  • To assemble the burgers, spread the Artichoke Pesto on one or both sides of the hamburger bun. Add the hamburger, then add lettuce, tomato, and fresh basil. Drizzle with Balsamic Glaze, then top with the other bun. Enjoy the mess!


These make great low carb hamburgers. Skip the bun and wrap in lettuce.
Source: The Food Charlatan


Serving: 1burger | Calories: 795kcal | Carbohydrates: 32g | Protein: 38g | Fat: 55g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1680mg | Potassium: 524mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1117IU | Vitamin C: 6mg | Calcium: 432mg | Iron: 4mg
Course: Main Course
Cuisine: American
Calories: 795
Keyword: artichoke, burgers, Caprese, Pesto
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Caprese Burger with Artichoke Pesto Sauce | thefoodcharlatan.comUse your hands to combine the meat. It’s gross but it works better than a spoon.

Caprese Burger with Artichoke Pesto Sauce | thefoodcharlatan.comIt doesn’t matter what kind of wine you use. I went to the store and told the clerk to find me the cheapest, smallest box of wine he had. Just use whatever you have.

Caprese Burger with Artichoke Pesto Sauce | thefoodcharlatan.comPut an indentation in the center of the burgers. This helps it from getting too thick in the center.

Caprese Burger with Artichoke Pesto Sauce |

Caprese Burger with Artichoke Pesto Sauce | thefoodcharlatan.comI used pre-sliced mozzarella.

Caprese Burger with Artichoke Pesto Sauce | thefoodcharlatan.comDon’t forget to toast your buns. It makes it!

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  1. We had this for dinner tonight in honor of your birthday. It was delicious!! I really really loved the artichoke pesto mayo and the balsamic vinegar.
    Happy Happy Birthday! I hope Eric is cooking for you today. :)

  2. Karen, this burger looks insanely amazing! Can’t wait to give it a try! And thanks so much for including a link to my burger!

  3. Now that’s a combo fit for summer, which means I have to get my butt in gear and throw these on the grill before everything pumpkin-spiced and sweaters take over my life once again.
    I knew I would be able to get a good laugh by coming over here. You crack me up, lady!

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