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Caprese Burgers with Homemade Basil Pesto

Inspired by my favorite salad, these burgers are topped with fresh mozzarella cheese, beefsteak tomatoes, and homemade basil pesto, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

BURGERS:

  • 1 1/4 lbs. ground sirloin beef
  • 1/2 c. fresh basil pesto recipe below OR store-bought
  • 1/4 c. grated Parmesan cheese
  • 1 1/2 tsp. Montreal steak seasoning
  • 1 ball fresh mozzarella cheese sliced into 1/4-inch-thick slices

PESTO MAYONNAISE:

  • 1/2 c. mayonnaise
  • 1/4 c. fresh basil pesto recipe below OR store-bought
  • 4 ciabatta or hamburger buns halved
  • 1 lg. beefsteak tomato sliced into 1/4-inch-thick rounds
  • basil leaves for garnish

HOMEMADE BASIL PESTO:

  • 2 c. fresh basil leaves packed
  • 1/2 c. grated Parmesan cheese
  • 1/2 c. extra virgin olive oil
  • 1/3 c. pine nuts or walnuts
  • 3 med. sized garlic cloves minced
  • Salt and freshly ground black pepper to taste

Instructions

  • BURGERS: Preheat an outdoor grill to medium-high heat.
  • In a large bowl, combine ground beef, pesto, Parmesan cheese, and Montreal steak seasoning. Form the mixture into four 4-inch-diameter patties, each about 3/4-inch thick.
  • Grill, covered 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.
  • PESTO MAYONNAISE: In a small bowl, stir together the mayonnaise and pesto until smooth.
  • ASSEMBLE THE BURGERS: Grill the cut side of the buns until lightly toasted, about 1 to 2 minutes. Spread the pesto mayonnaise over the bottom of the grilled buns. Top with burgers, tomato slices, and some basil leaves. Cover with top buns and serve.
  • HOMEMADE BASIL PESTO: Combine the basil with the pine nuts, and pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes about 1 1/4 cups.