Taking a classic twist on a burger with this delicious CAPRESE SALAD BURGER ON PRETZEL BUN.Topped with homemade pesto for brightness. Who is excited for SUMMER? Me, me, me. You know why? Because soon, it will be tomato season, grilling season, berry season and that means we will be eating caprese salads on repeat in our house.
Something about the freshness of the salad from the tomatoes and basil and the creaminess of the buffalo mozzarella has me all sorts of giddy. When I was thinking of what to make next to share with you guys, I was in the store brainstorming and the idea came in my head to make burgers.There is something about mini burgers that I love, but I never skimp on the meat part, I like to make my burgers nice and thick so you can taste the meat, which to me is the star, especially when you are using good quality meat like this. Adding the Italian flavors as the toppings just makes this a International hit in my book.Great thing about grilling is, that if the weather is not so great outside, bring the grilling inside and make your burgers on a griddle pan, like I did. At this point, pour yourself a glass of something tasty and lets get cooking.
Can you say CHEESE? Hello gorgeous!
We just opened a few cans of this delicious blackberry hard cider to go along with the burgers. I mean I can always go for a glass of rosé too, but I was craving something lighter and bubbly, figured that this would go perfectly with the burgers, don’t you think? What do you like to drink with your burger? I am not a soda person, but give me a glass of cider or wine and I’ll be happy, especially during spring and summer times.Look at how pretty those colors look together and that cheese, yes please and thank you! I’ll eat this every day, ok well maybe not every day, but often. My family gobbled up these burgers right after I took them off the griddle. No complaints there.
It will be the juiciest, most flavorful burger that you will make at home and with such simple ingredients too. Enjoy.
DID YOU MAKE THIS RECIPE?
If you give this CAPRESE SALAD BURGER ON PRETZEL BUN a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!
Who is excited for SUMMER? Me, me, me. You know why? Because soon, it will be tomato season, grilling season, berry season and that means we will be eating caprese salads on repeat in our house. Something about the freshness of the salad from the tomatoes and basil and the creaminess of the buffalo mozzarella has me all sorts of giddy. When I was thinking of what to make next to share with you guys, I was in the store brainstorming and the idea came in my head to make burgers.
- 4 oz Simple Truth organic basil; reserve 8 leaves for burgers
- 1/3 cup extra virgin olive oil
- 2 cloves garlic
- 1/4 cup Parmesan cheese, grated
- 1 tsp sea salt
- 1/2 lemon, juiced
- 2 lbs Simple Truth 80% lean grass fed ground beef
- 2 Simple Truth organic eggs
- 1/2 cup grated red onion
- 3 tsp granulated garlic
- 2 tsp mustard powder
- 2 tbsp worcestershire
- 2 tsp sea salt
- 3 small Campari slicing tomato, evenly sliced
- 8 slices mozzarella cheese
- 8 mini pretzel buns, or hamburger buns
To make the pesto, place all ingredients in a food processor. Pulse until combined.
In a large bowl place ground beef, eggs, grated onion, garlic granules, worcestershire, mustard powder and sea salt. Using your hands mix the meat together until completely combined. (You can use a wooden spoon if you're not into touching raw meat.) Using your hands (you have to for this part), wet them so the meat doesn't stick to them, divide the meat into 8 equal parts starting with balls and flatten them to make uniformed patties about 1/2 inch thick. Set aside on parchment paper on a baking tray.
Heat your griddle pan on high for about 7 minutes. If using a grill outside, heat the grill on high for 10 min.
Drizzle each patty with a little olive oil so it doesn't stock to the griddle/grill and place on the griddle/grill. If using the griddle keep the heat on high, flip after about 5 minutes, place the cheese on each burger and let it slowly melt. If it's not melting fast enough, place a lid to help it melt faster. If you are using a grill, reduce heat to medium and close the lid. Cook for 5 min. Flip the burger patties and cook for another 3-5 minutes, or until center is just barely pink. Cook 2-3 minutes longer if you like your burgers more cooked. Turn off the grill, add the cheese and allow to melt. While the cheese is melting, use your hot grill to toast your buns! But if you're using a griddle, add your buns in a toaster over or oven and toast until desired toast color.
To assemble the burgers, add a generous tablespoon amount of pesto to the bottom of the bun or both top and bottom. Add the meat then layer on the tomato and a leaf or two of fresh basil to add more freshness. That's it. Now you are ready to enjoy these! I served these on their own, because they are just that good. But if you really want something on the side, I think these and my smashed potatoes would be delicious together.