Why You’ll Love This Recipe

I enjoy this recipe because it’s vibrant, fresh, and full of bold flavors. I love how the artichoke pesto adds richness, the balsamic glaze brings sweetness, and the fresh basil brightens everything up. It feels gourmet but still comes together easily, making it perfect for a backyard meal or summer cookout.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the burgers:
1 & 1/2 pounds ground beef, I used 80/20
2 tablespoons balsamic vinegar
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

Directions

1. I start by making the burgers. In a large bowl, I add the ground beef, balsamic vinegar, salt, pepper, garlic, and minced basil. I mix gently with my hands just until everything comes together.

2. I form the mixture into 6 patties and press a small indentation into the center of each. I preheat the grill to high heat.

3. I prepare the Artichoke Pesto Sauce by adding artichoke hearts, pesto, and mayonnaise to a food processor and blending until smooth. I set it aside.

4. I transfer the burger patties onto the hot grill, cover, and cook for about 5 minutes. I flip them and grill for another 3 minutes before topping each with 2 slices of mozzarella. I cover and cook for about 2 minutes more until the cheese is melted, then remove the burgers from the grill.

5. I spread butter on the cut sides of the hamburger buns and grill them butter-side down for a couple of minutes until toasted.

6. Meanwhile, I add the balsamic vinegar to a small pot over medium heat and cook for about 10 minutes, stirring occasionally, until it reduces to a syrupy glaze.

7. To assemble, I spread the Artichoke Pesto Sauce on one or both sides of the bun. I add the burger, then layer on lettuce, tomato, and fresh basil. I drizzle the top with balsamic glaze and finish with the other bun.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• I sometimes use ground turkey or chicken for a lighter version.

• I enjoy adding roasted red peppers for extra sweetness.

• I like swapping the mozzarella for burrata when I want an ultra-creamy burger.

• I occasionally add a smear of sun-dried tomato pesto for more depth.

• I make it low-carb by skipping the bun and wrapping the burger in lettuce.

Storage/Reheating

I store cooked burger patties in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet over medium heat or in the oven at 300 degrees F for about 10 minutes. I keep the toppings and buns fresh and assemble only when ready to serve, since mozzarella and tomatoes are best enjoyed fresh.

FAQs

Can I make the burger patties ahead of time?

Yes, I form them in advance and refrigerate for several hours before grilling.

Can I prepare the Artichoke Pesto Sauce ahead?

Absolutely. I make it up to 3 days ahead and store it chilled.

Do I have to add liquid to the patties?

No, but I like including it because it adds moisture and flavor.

Can I cook the burgers on the stovetop instead of the grill?

Yes, I use a hot cast-iron skillet and follow similar timing.

How do I keep the burgers from drying out?

I avoid overmixing the meat and use 80/20 beef, which helps keep them juicy.

Can I use marinated artichokes for the sauce?

Yes, but I reduce excess oil so the sauce doesn’t get too heavy.

What type of buns work best?

I like large, sturdy hamburger buns that hold the toppings well.

How do I prevent the balsamic glaze from burning?

I cook it on medium heat and stir occasionally, reducing the heat if it bubbles too aggressively.

Can I add onions to the burger?

Yes, grilled or fresh onions both pair well with the Caprese flavors.

Can I make the burgers spicy?

I sometimes add red pepper flakes or sliced Calabrian chiles for heat.

Conclusion

I love making this Caprese Burger with Artichoke Pesto Sauce because it transforms simple ingredients into a vibrant, flavorful meal. The fresh basil, melty mozzarella, juicy beef, and tangy balsamic glaze come together in a way that feels both comforting and refreshingly bright. It’s a perfect choice for warm-weather grilling or any time I want a burger that truly stands out.