Description
These Garlic Pesto Caprese Burgers are a flavorful twist on a classic burger, featuring a delicious blend of ground beef chuck and sirloin mixed with vibrant pesto, topped with creamy Havarti cheese, fresh lettuce, and juicy tomato slices. Finished with a garlic-infused mayo and a drizzle of sweet balsamic glaze, all sandwiched in a soft brioche bun, this recipe offers a perfect balance of savory, fresh, and tangy flavors, ideal for a quick and satisfying meal in just 25 minutes.
Ingredients
Scale
Burger Patties
- 1 Pound Ground Beef Chuck
- 1/2 Pound Ground Sirloin
- 1/4 Cup Pesto
- Salt and Pepper, to taste
- Olive Oil, for cooking
Toppings and Assembly
- 4 Brioche Hamburger Buns
- 4 Leaves Green Lettuce
- 2 Campari Tomatoes, sliced
- 4 Slices Havarti Cheese
- 4 Tablespoons Balsamic Glaze
Garlic Mayo
- 1/2 Cup Light Mayonnaise
- 1 1/2 Teaspoons Dijon Mustard
- 2 Cloves Garlic, small and minced
Instructions
- Mix the Meat and Pesto: In a large mixing bowl, combine the ground beef chuck, ground sirloin, pesto, salt, and pepper. Mix gently just until the ingredients are evenly incorporated to avoid overworking the meat.
- Form Patties: Shape the mixture into four evenly sized patties, about 3/4-inch thick. Make a shallow indentation in the center of each patty to help them cook evenly and prevent puffing up in the center.
- Preheat Cooking Surface: Heat your grill or a stovetop skillet over medium-high heat. Lightly drizzle with olive oil to prevent sticking and promote a nice sear.
- Cook the Burgers: Place the patties on the hot grill or skillet. Cook for about 5 minutes on the first side without moving them to develop a good crust. Flip the patties and immediately place a slice of Havarti cheese on each one. Continue cooking for an additional 3-5 minutes, or until the burgers are cooked through and the cheese is melted.
- Prepare Garlic Mayo: While the burgers cook, mix together the light mayonnaise, Dijon mustard, and minced garlic in a small bowl until smooth and well combined.
- Assemble the Burgers: Lightly toast the brioche hamburger buns. Spread a generous amount of garlic mayo on the inside of both the top and bottom buns. Then layer the bottom bun with a leaf of green lettuce, sliced tomato, the cheesy burger patty, and drizzle with balsamic glaze. Top with the bun lid and serve immediately.
Notes
- For juicier burgers, do not overmix the meat when combining ingredients.
- Adjust seasoning with salt and pepper according to your preference.
- Campari tomatoes add a sweet and tangy flavor but can be substituted with Roma or vine-ripened tomatoes.
- You can substitute Havarti cheese with mozzarella for a milder taste.
- If you prefer, you can use regular mayonnaise instead of light mayo for a richer flavor.
- Make sure to create the indentation in the patties to avoid them puffing up during cooking.
- Balsamic glaze can be purchased pre-made or by reducing balsamic vinegar with a touch of sugar until thickened.
