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Grilled Caprese Burgers

Grilled Caprese Burgers with Pesto Aioli

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Recipe Details


As tasty as we find regular burgers, we’re pretty passionate about this Caprese salad-inspired version. The patties are laced with oregano, parsley, and garlic, then grilled and topped with slices of melty mozzarella. Sandwiched between ciabatta buns with plum tomato and creamy pesto aioli, they’re served with a mozzarella-studded corn and arugula salad. Double the mozz? Double the deliciousness.


  • For The Grill

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 840
  • Protein 41g
  • Total Carb 40g
  • Total Fat 55g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • fresh mozzarella
    4 ounces
    fresh mozzarella
  • plum tomato
    4 ounces
    plum tomato
  • basil
    1/4 ounce
  • garlic
    1 clove
  • corn
    1/2 cup
  • pesto
    1 tablespoon
  • mayonnaise
    2 packets
  • balsamic vinegar
    1 tablespoon
    balsamic vinegar
  • baby arugula
    3 ounces
    baby arugula
  • ciabatta buns
    ciabatta buns
  • ground beef
    12 ounces
    ground beef
  • oregano and parsley
    oregano and parsley
  • oregano
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • 10" medium pan
  • aluminum foil (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium-high heat. Halve mozzarella and cut 1 half into 2 even slices; roughly chop remainder. Rinse all produce. Thinly slice half of tomato; roughly chop remainder. Roughly chop all basil leaves, enough oregano leaves to yield ½ teaspoon, and enough parsley leaves to yield 1 teaspoon, discarding stems. Place chobbed herbs in a large bowl. Mince garlic and add to bowl with herbs.

  2. Sauté Vegetables

    Sauté Vegetables

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add corn and chopped tomato and sauté, stirring, until corn is bright yellow and slightly charred, about 3 minutes. Remove pan from heat and stir in 1 teaspoon pesto, ¼ teaspoon salt and pepper as desired. Set aside.

  3. Make Pesto Aioli and Salad

    Make Pesto Aioli and Salad

    In a small bowl, stir together mayonnaise and remaining pesto to combine, then set aside. In a medium bowl, whisk together balsamic vinegar, basil, 2 tablespoons olive oil, ¼ teaspoon salt and pepper as desired. Add arugula, chopped mozzarella, and sautéed vegetables to bowl with dressing—but wait to toss until ready to serve, so the salad doesn't turn soggy.

  4. Form Burgers

    Form Burgers

    If using a grill pan, place over medium-high heat now. Slice ciabatta buns open horizontally, if they arrived whole, and set aside until ready to toast. Add ½ teaspoon salt and pepper to bowl with herbs and garlic, then pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about 1-inch thick. Using your thumb, create a shallow dimple on top of patties to help them cook evenly.

  5. Grill Burgers

    Grill Burgers

    When grill is just smoking, add burgers and cook until charred on bottom, 3-4 minutes. Then, flip burgers, top with sliced mozzarella, and cover (with grill lid or foil) until cheese is melted and burgers are medium rare, 3-4 minutes more. Transfer burgers to a plate and set aside to rest, at least 5 minutes. Meanwhile, grill buns cut-side down until golden and warmed through, about 1 minute. Transfer to serving plates.

  6. Plate Grilled Caprese Burgers

    Plate Grilled Caprese Burgers

    Toss salad to coat with dressing and divide between plates with buns. Layer buns with burgers, pesto aioli, and sliced tomato, and dig in!

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