Caprese Burgers Recipes

CAPRESE BURGER

Caprese Burger image

I am always looking for ways to jazz up the boring burger and came up with this after having a delicious caprese salad. Be sure to use fresh basil and the marinated tomatoes are a must!

Provided by Sarah Stephan

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 thick slices tomato
1 ⅓ pounds lean ground beef
1 tablespoon tomato paste
¼ cup chopped fresh basil
¼ cup grated Parmesan cheese
1 clove garlic, minced
¼ teaspoon black pepper
4 ounces fresh mozzarella cheese, sliced
4 hamburger buns, split

Steps:

Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.
Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.

Nutrition Facts : Calories 561 calories, Carbohydrate 25.4 g, Cholesterol 132 mg, Fat 31.6 g, Fiber 1.8 g, Protein 40.6 g, SaturatedFat 13.1 g, Sodium 485.3 mg, Sugar 2.5 g

CAPRESE BURGER

Caprese Burger image

Getting its inspiration from classic caprese salad, this sandwich showcases the fresh flavors of basil, tomato and mozzarella cheese.

Provided by Food Network

Time 20m

Yield 1

Number Of Ingredients 7

Ingredients

1/3 cup fresh basil leaves
1 teaspoon balsamic vinegar
1 Morningstar Farms® Garden Veggie Patties™ Veggie Burger
1/2 ounce fresh mozzarella cheese, thinly sliced
1 Italian roll or hamburger bun, split (about 1 1/2 oz.)
1 thin tomato slice
Coarsely ground black pepper (optional)

Steps:

Getting its inspiration from classic caprese salad, this sandwich showcases the fresh flavors of basil, tomato and mozzarella cheese.
1. In small bowl toss together basil leaves and vinegar. Set aside.
2. Micro-cook veggie patty according to package directions, except after turning patty place mozzarella slices on top. Continue micro-cooking according to package directions.
3. Top roll bottom with veggie patty, basil leaves and tomato. Lightly sprinkle with pepper (if desired). Add roll top.
Preheat grill
Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.

CAPRESE BURGERS

Caprese Burgers image

Provided by Giada De Laurentiis

Time 35m

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 1/2 pounds ground sirloin beef
1 cup fresh or store-bought pesto, recipe follows
1/4 cup grated Parmesan
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
One 7 to 8-ounce ball fresh mozzarella, sliced into eight 1/4-inch-thick slices, patted dry with paper towels
1/2 cup mayonnaise
1/4 cup fresh or store-bought pesto
Extra-virgin olive oil for drizzling
Eight 3-inch-square pieces of tomato or plain focaccia bread, halved, or 8 hamburger buns, halved
4 medium tomatoes, sliced into 1/4-inch-thick rounds (16 slices)
2 packed cups fresh basil leaves
1 cup grated Parmesan
1/4 cup pine nuts, toasted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed
1/4 cup extra-virgin olive oil

Steps:

For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Combine the beef, pesto, Parmesan, salt and pepper in a large bowl. Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick. Grill for 5 minutes. Turn the burgers over and place a slice of mozzarella on top. Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted. Allow the burgers to rest for 5 minutes.
For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth.
To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes. Spread the pesto mayonnaise over the bottom halves of the grilled bread. Place the burgers on top and add 2 tomato slices. Add the top halves of the bread and serve.
Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste.

CAPRESE POLENTA BURGERS

Caprese Polenta Burgers image

Make and share this Caprese Polenta Burgers recipe from Food.com.

Provided by LilPinkieJ

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs ground beef
2/3 cup balsamic vinegar
1 (18 ounce) package refrigerated prepared polenta, cut into 8 slices
2 tablespoons olive oil
salt and pepper
1 (8 ounce) package fresh mozzarella cheese, cut into 8 slices
2 medium tomatoes, cut into 4 slices each
thinly sliced fresh basil

Steps:

Bring vinegar to a boil in 2-quart saucepan. Reduce heat; simmer, uncovered, 9 to 10 minutes or until reduced to 1/3 cup. Set aside.
Meanwhile lightly shape ground beef into eight 1/2-inch thick patties.
Brush polenta slices with oil.
Place patties in center of grid over medium, ash-covered coals; arrange polenta around patties.
Grill patties and polenta, uncovered, 11 to 12 minutes or until patties are medium (160°F) doneness, and polenta is heated through, turning once and basting patties with 2 tablespoons reduced vinegar after turning.
Season burgers with salt and pepper, as desired.
For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.

Nutrition Facts : Calories 303.3, Fat 22.5, SaturatedFat 9.2, Cholesterol 80.2, Sodium 235.5, Carbohydrate 1.8, Fiber 0.4, Sugar 1.1, Protein 22.4

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