Go Back
+ servings
Caprese Burger with Artichoke Pesto Sauce from TheFoodCharlatan.com

Caprese Burger with Artichoke Pesto Sauce

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 795kcal
Author Karen


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