These amazing Caprese Burgers have everything a mouthwatering burger should have – homemade basil garlic aioli, roasted tomatoes, and balsamic reduction.
What can I say? I had a craving. Caprese salad is something that I crave. A lot. Come summer time, there is rarely a day where I won’t have some version of it. There’s something about the combination of fresh tomatoes, creamy mozzarella, vibrant basil, and tangy balsamic vinegar that makes my mouth sing.
I knew I wanted to make a caprese burger, but I wanted it to be extraordinary. Instead of just using fresh tomatoes, I roasted them with garlic. Instead of using fresh basil, I whipped up a batch of homemade basil garlic aioli that packed quite a punch. I smothered that grass fed patty with a thick slice of real melted mozzarella. I drizzled some balsamic reduction (aka tastebud heaven) over the whole thing. And I wrapped it up in
my failed attempt at homemade focaccia focaccia flatbread. It was GOOD.
- 1 pint grape tomatoes
- 4 cloves garlic sliced
- 1 tablespoon olive oil
- 1 cup balsamic vinegar
- 1 1/2 pounds ground beef grass fed
- salt & pepper
- 6 thick slices mozzarella
- basil garlic aioli
- buns or focaccia flatbread
Preheat oven to 425 degrees F. Drizzle tomatoes and garlic with olive oil. Roast in oven until slightly browned, about 20 minutes. Remove and allow to cool slightly.
While the tomatoes and garlic are roasting, add balsamic vinegar to pot and heat on medium low until the vinegar reduces to a thick syrup, about 20 minutes.
Preheat your grill to high. Form meat into six 1/4 pound patties. Season both sides with salt and pepper. Cook on the grill over high heat, about 8-10 minutes each side. Allow mozzarella to melt on burger during last 4-5 minutes of cooking.