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 slices mozzarella thick sliced
- 3 tablespoons basil garlic aioli
- 6 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.