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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 1040
  • Protein 53g
  • Total Carb 55g
  • Total Fat 67g

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
  • tomato
  • oregano
    1/8 ounce
  • parsley
    1/8 ounce
  • ear corn
    ear corn
  • garlic
    1 clove
  • balsamic vinegar
    1 tablespoon
    balsamic vinegar
  • pesto
    1 tablespoon
  • baby arugula
    4 ounces
    baby arugula
  • mayonnaise
    2 packets
  • ciabatta buns
    ciabatta buns
  • ground beef
    12 ounces
    ground beef

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat grill to medium-high heat. Roughly tear half of mozzarella; cut remainder into 2 equal slices. Rinse all produce. Thinly slice half of tomato; roughly chop remainder. Roughly chop enough oregano leaves to yield ½ teaspoon, and enough parsley leaves to yield 1 teaspoon, discarding stems. Shuck corn, discarding husks and silk; slice off kernels, discarding cob. Mince garlic. Place chopped herbs and garlic in a large bowl.

  2. Make vinaigrette

    Make vinaigrette

    In a medium bowl, whisk together balsamic vinegar, 1 teaspoon pesto, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Pat arugula dry with paper towel. To bowl with vinaigrette, add corn, chopped tomato, torn mozzarella, and arugula—but wait to toss until ready to serve, so the salad doesn't turn soggy.

  3. Make pesto aioli

    Make pesto aioli

    In a small bowl, stir together mayonnaise and remaining pesto to combine, then set aside. Slice ciabatta buns open horizontally, if they arrived whole, and set aside until ready to toast.

  4. Form burgers

    Form burgers

    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

    If using a grill pan, place over medium-high heat now. When grill is just smoking, add burgers; 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. Set aside to rest, at least 5 minutes. Meanwhile, grill buns cut-side down until golden, 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. Spread pesto aioli over buns, then layer with burgers and sliced tomato. Dig in!

What is Plated?

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    1. Pick chef-designed recipes.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.