Wondering what to do with all of your heirloom tomatoes? Make my Caprese Burger! Gina Ferwerda, recipe developer and cookbook author shares her recipe!
Caprese Burgers with Pistachio Pesto & Blueberry Balsamic Drizzle
Blueberry Balsamic Drizzle
- 1 cup balsamic vinegar
- ½ cup freshly mashed blueberries
- ¼ cup brown sugar
- Pistachio Pesto
- 2 cups fresh basil leaves
- 2 tablespoons pistachio nuts
- 2 cloves garlic
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- 2 pounds freshly ground chuck (80/20)
- Kosher salt
- Freshly ground pepper
- 6 hamburger buns or English muffins, split
- 6 (¼-inch) slices heirloom tomatoes
- 6 (¼-inch) slices fresh mozzarella
- 1½ cups frisee lettuce
MAKE BALSAMIC DRIZZLE
In a medium saucepan, add vinegar, blueberries and sugar. Cook over medium-high heat for 10 to 12 minutes, or until mixture reduces by half. Remove from heat and set aside.
Prepare the grill for direct cooking over medium-high heat.
Place all pesto ingredients in a food processor and process until well-blended. Set aside.
Gently shape ground chuck into 6 patties of equal size and thickness (or 12 small sliders). With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. Cover and refrigerate until ready to grill.
Grill patties over direct medium-high heat, with the lid closed as much as possible, for 4 to 5 minutes. Turn patties over and grill an additional 4 to 5 minutes. During the last minute of cooking, place the buns cut-side down on the outer edges of the grill to toast lightly. Remove buns and patties from grill.
Spread pesto over all cut sides of buns. On each bun bottom, add equal amounts of frisee and a patty. Top each patty with a tomato slice, followed by a mozzarella slice. Drizzle balsamic over mozzarella, then add bun tops.
When blueberries aren’t in season, feel free to substitute with strawberries, cherries or any seasonal fruit.