Caprese Burger with Artichoke Pesto

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This flavorful burger is a great reason to fire up the grill this summer. Better yet, the whole family will look forward to making it again throughout the warm months.

Photo Credit: A Healthier Michigan

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  • 1 1/2 lb. lean ground beef
  • 2 Tbsp. red wine
  • 1 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1 1/2 Tbsp. garlic, minced
  • 3 Tbsp. fresh basil, minced


  • 1/2 cup quartered artichoke hearts
  • 1/2 cup prepared basil pesto
  • 6 Tbsp. low-fat mayonnaise


  • 1/2 cup balsamic vinegar


  • hamburger buns
  • 8 thick slices of fresh mozzarella
  • lettuce leaves of your choice
  • 1-2 large tomatoes, sliced
  • fresh basil, to garnish burgers

Caprese Burger with Artichoke Pesto

1. Make the burgers first. In a large bowl add ground beef, red wine, salt, pepper, garlic, and minced basil. Use your hands to combine the mixture. Mix only until it is just combined, so it does not get tough.
2. Form the meat into 4-6 patties. Use your thumb to make a gentle indentation in the center of each one. Set aside. Heat your grill over high heat.
3. Now make the Artichoke Pesto. Add the artichoke hearts, pesto, and mayonnaise to a food processor or blender. Process until smooth.
4. Transfer the hamburgers to the hot grill. Cover and grill for about 5 minutes, then flip each one. Grill for another 3 minutes, then top each patty with mozzarella cheese. Cover and continue to grill for about 2 minutes. When the burgers are done and the cheese is melted, remove from the grill.
5. Meanwhile, make the Balsamic Glaze. Add the balsamic vinegar to a small pot and set over medium heat. Cook for about 10 minutes, stirring occasionally. When it is syrupy and has reduced to about 3-4 tablespoons, remove from heat.
6. To assemble the burgers, spread the Artichoke Pesto on one or both sides of the hamburger bun. Add the hamburger, then add lettuce, tomato, and fresh basil. Drizzle with Balsamic Glaze, then top with the other bun. Enjoy!

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