Recipe: Balsamic Caprese Burgers with Artichoke Pesto

closeup of a Balsamic Caprese Burger with Artichoke Pesto


  • 1 8.5 oz can artichokes, drained and minced finely
  • 1 8.4 oz jar Delizia Basil Pesto
  • 1 1/2 lb ground chuck
  • 3 tbsp Basil Olive Oil
  • 1 1/2 tsp Venice Olive Oil Sea Salt
  • 1 tsp black pepper
  • 2 cloves garlic, minced
  • 8 thick slices of fresh mozzarella
  • 4 large hamburger buns
  • lettuce leaves
  • sliced tomatoes
  • 2 tbsp 18-year-old Traditional Balsamic Vinegar


  1. Add the artichoke and pesto to a small bowl and stir until well blended, set aside.
  2. Add the ground beef, 2 tbsp olive oil, salt, pepper and garlic to a large bowl and mix together.
  3. Form the meat into 4 patties. Use your thumb to make a gentle indentation in the center of each one.
  4. Prepare your grill to high heat.
  5. Transfer the hamburgers to the hot grill.
  6. Cover and grill for about 5 minutes, then flip and grill for another 3 minutes.
  7. Top each patty with 2 slices of mozzarella cheese. Continue to grill for about 2 minutes.
  8. Remove the burgers from the grill and loosely tent with foil.
  9. Brush the insides of the hamburger buns with the remaining olive oil and grill, oil side down for a moment or two.
  10. To assemble the burgers, spread the artichoke pesto on both sides of the hamburger bun.
  11. Layer on the hamburger, then lettuce and tomato.
  12. Drizzle the tomato with the balsamic vinegar then top with the bun lid.

Recipe Credit: Mango Dragonfly