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The Blended Caprese Burger


  • 8 oz. field mushrooms
  • 2 tbsp. olive oil
  • 2 tsp. garlic, minced
  • 24 oz. grass fed ground beef (80/20)
  • 4 oz. fresh mozzarella
  • 1 cup white onion, thinly sliced
  • 1/2 cup balsamic vinegar
  • 2 tbsp. avocado mayonnaise
  • 2 tbsp. pesto
  • 2 vine ripened tomatoes, thinly sliced
  • 4 ciabatta rolls
  • 8 leaves butter lettuce
  • salt, to taste
  • black pepper, to taste


  1. Finely chop mushroom (in a food processor if available).
  2. Heat 1 Tbsp. olive oil in a medium sauté pan over medium high heat.
  3. Add mushrooms and garlic; sauté for 2-3 minutes until mushrooms begin to brown
  4. Chill mushroom mixture. Meanwhile, heat 1 tbsp. olive oil in a medium sauté pan over medium heat.
  5. Add onions and sauté slowly for 6 minutes until onions become translucent and begin to brown.
  6. Add balsamic vinegar to the pan and cook until balsamic reduces to a glaze. Set aside.
  7. Combine meat and mushroom mixture. Divide into 4 patties and season well with salt and pepper.
  8. Grill burgers to desired doneness. Top with cheese to melt.
  9. Cut bread in half and toast on the grill.
  10. Top the bottom of each bun with 1/2 Tbsp. each, pesto, mayonnaise and lettuce.
  11. Place burger on the bottom bun.
  12. Top each burger with balsamic glazed onions, tomatoes and top with remaining bun half.
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