Grilled Caprese Burgers bring bright Italian flavors to your grill and make a perfect choice for cookouts or quick weeknight dinners. Juicy all-beef patties are topped with fresh mozzarella, ripe tomatoes and basil, finished with a pesto-mayonnaise and crisp lettuce on buttery toasted buns for a flavorful, crowd-pleasing sandwich.
The Caprese combination—mozzarella, tomato and basil—lends a fresh, bright note to classic grilled burgers. This simple twist elevates an everyday burger into something vibrant and satisfying.
Ingredients
- Ground beef – about 1½ pounds (70/30 or 80/20 for best juiciness)
- Steak rub or all-purpose seasoning – about 2 tablespoons
- Fresh mozzarella – 4 ounces, sliced
- Roma tomatoes – about ½ cup diced or sliced
- Fresh basil – 2 tablespoons, torn
- Mayonnaise – ½ cup
- Pesto – 3 tablespoons (homemade or store-bought)
- Shredded lettuce – ½ cup
- Burger buns – 4
- Butter – 2 tablespoons, for toasting buns
Instructions
- Prepare the grill and bring it to about 350°F. Use pecan or hickory chunks if you want a touch of smoke.
- Form the beef into four thin patties, roughly 1/3 pound each.
- Place the patties on the hot grill and close the lid. Cook for about 5 minutes.
- Flip the burgers, season again, and continue cooking until they reach 165°F internal temperature on a digital meat thermometer.
- Top each patty with sliced fresh mozzarella and allow it to melt on the grill or finish under a broiler for a minute.
- While the cheese melts, shred the lettuce and slice or dice the tomatoes.
- Butter the buns and toast them lightly on the grill until golden.
- Mix the mayonnaise and pesto together to make a pesto mayo; spread it on the toasted buns.
- Assemble the burgers: bun with pesto mayo, shredded lettuce, burger patty with melted mozzarella, tomato and torn basil. Top with the other bun and serve immediately.
Storage and Reheating
Store leftover grilled burger patties in an airtight container in the refrigerator for up to 3 days. To reheat, place patties in a covered skillet with 1 tablespoon of water over medium heat. Flip after 2–3 minutes and continue until heated through.
Recipe Notes
- Use higher-fat ground beef (70/30 or 80/20) for juicier burgers.
- Adjust the amount of pesto in the mayo to taste—add more for a stronger basil flavor.
- Thin patties cook quickly; keep an eye on temperature to avoid overcooking.
Recipe Card
Grilled Caprese Burgers
Ingredients
- 1½ pounds ground beef
- 2 tablespoons steak rub or seasoning
- 4 ounces fresh mozzarella, sliced
- ½ cup diced Roma tomatoes
- 2 tablespoons fresh basil, torn
- ½ cup mayonnaise
- 3 tablespoons pesto
- ½ cup shredded lettuce
- 4 burger buns
- 2 tablespoons butter
Instructions
- Preheat grill to 350°F with optional pecan or hickory for smoke.
- Form four 1/3-pound thin patties.
- Grill patties over direct heat for about 5 minutes, lid closed.
- Flip, season again, and cook to 165°F internal temperature.
- Top with mozzarella and melt on the grill or under a broiler.
- Butter and toast buns on the grill.
- Mix mayo and pesto; spread on buns.
- Assemble with lettuce, burger, tomato and basil. Serve immediately.
Notes
Leftover patties keep up to 3 days refrigerated. Reheat in a covered skillet with 1 tablespoon of water for 3–5 minutes until warmed through.
These Grilled Caprese Burgers are an easy way to bring fresh Italian flavors to your next meal—perfect for backyard gatherings or a satisfying weeknight dinner.