Balsamic Caprese Burger

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This Caprese Burger with Roasted Garlic Balsamic Aioli is one of my all time favorite grilled burger recipes!

This Italian inspired burger is one of my all-time favorite grilled burger recipes!  The flavors are so fresh and the aioli is tangy and flavorful.  Each bite just screams “SUMMER!”

It starts with a perfectly seasoned burger patty recipe.  I use my homemade burger seasoning blend to give it even more flavor and grill it.

Then, I add a slice of fresh mozzarella cheese  and pile it high with thick tomato slices and fresh basil leaves.  The last thing is a smattering of Roasted Garlic Balsamic Aioli.

*Disclosure: This post is sponsored by PPL Electric Utilities.  I am a Project Envolve Ambassador and have received product/compensation to facilitate this post.  This post may also contain affiliate links.  As always,  all opinions are 100% my own. 

Mongolian pork on plate
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Balsamic Caprese Burger - It Is a Keeper

Grilling burgers is the best way to bring out the flavor of burgers.  My family and I love to grill — all year long.

Grilling is more efficient and uses less energy than using your stovetop or oven.  Plus, it helps keep your home cooler by not adding extra heat from the stove or oven.

But, I think my favorite thing about grilling is there is minimal cleanup.  No pots and pans to scrub, no messy dishes – which makes grilling even more energy efficient.  That’s my kind of meal!

Grilling Tips

  • Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature. A properly heated grill sears foods on contact and keeps the insides moist.
  • Try cleaning last year’s gunk off your grill when it’s hot. After you preheat, use a long-handled wire grill brush on your grill rack to clean off anything that remains from your last meals. Scrape again immediately after use.
  • Need to check to see if your meat is done? The best way is to use a thermometer with instant-read functions.
  • To reduce flare-ups, select lean cuts of meat, trim excess fat and remove poultry skin. Keep a squirt bottle of water nearby – just in case!
  • Let finished meats rest on a clean platter, tented with foil, for about 10 minutes after they cook and before carving so juices can redistribute evenly.
  • Always use fresh plates, utensils and cutting boards to prevent raw meat, poultry and fish from contaminating cooked food.
  • Don’t sneak a peak! We know it’s tempting, but resist the urge to repeatedly poke, stake or flip your food. Give it time to sear and develop a crust. Turn only when grill marks forms.

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