Caprese Pesto Burger Recipe with Dandelion Flower Mayo
This Caprese Pesto Burger Recipe with Dandelion Flower Mayo combines my love of garden tomatoes and basil pesto with a mozzarella cheese burger.
Servings: 6 servings
Ingredients
Caprese Pesto Burger
- 2 pounds ground venison
- 6 Tablespoons olive oil, divided
- 2 Tablespoons melted butter
- 12 Tablespoons basil pesto, divided
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 8 ounces fresh mozzarella, cut into 6 slices
- 6 hamburger buns, sliced
- 2 large tomatoes, sliced
Dandelion Flower Mayonnaise
- ½ cup Hellman's mayonnaise
- ¼ cup fresh dandelion flowers (yellow flower petals only), roughly chopped
- ¼ teaspoon garlic powder
Instructions
Dandelion Flower Mayonnaise
- In a small bowl, combine mayonnaise, fresh dandelion flowers, and garlic powder. Set aside.
Caprese Pesto Burgers
- In a large bowl, combine ground venison, 2 Tablespoons olive oil, butter, 6 Tablespoons of the basil pesto, salt, and pepper. Gently knead to blend.
- Form the mixture into six 4-inch patties, about ¾-inch thick. Brush the burger patties lightly on both sides using 2 Tablespoons of olive oil.
- Light a grill and set to medium high heat. Scrape the grill grates well to clean them. When you are ready to grill the pesto burgers, dip a paper towel in remaining 2 Tablespoons of olive oil and grab it with tongs. Wipe down the grill with the oily towel and immediately lay the burgers down on the grill grates and cook for 1 minute.
- Turn the heat down to medium, close the grill lid, and grill the burgers for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for about 3 minutes longer until they are medium rare and reach an internal temperature of 135 degrees F using an instant read meat thermometer.
- Grill the buns until lightly toasted, then spread the dandelion flower mayonnaise on the bottoms.
- Top the buns with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve immediately.
