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Caprese Beef Burgers

Serves 4.


    Caprese Beef Burgers

    In this play on a classic Italian salad, pesto, fresh cheese, and punchy greens brighten and elevate what is already highly flavourful grass-fed beef. Make it even more awesome by going the extra mile and grilling the tomato slices. You can even make your own pesto.


    Buns away

    For many people, a burger isn’t a burger without the bun. And yes, you should have some on hand if you’re feeding a crowd. But a well-made burger with plenty of exciting flavours can be just as great without being placed between two slabs of bread. Plus, going sans bun saves you some calories. But if you just need that bun for your burger, be sure to choose one made with whole grains, and toast it first for that tasty, crispy texture.

    Get saucy [SUBHEAD] An array of condiments often goes hand-in-hand with grilling. For healthier slather-ons, be sure to read labels carefully. Many condiments such as barbecue sauce and ketchup can be filled with sugar and high amounts of sodium. Compare brands and look for those with the most wholesome ingredient list—or make your own.

    Homemade pesto

    To make your own quick pesto, simply pulse together a couple handfuls of fresh basil with grated Parmesan cheese; two chopped garlic cloves; fresh lemon juice; salt; and pine nuts, walnuts, or hemp hearts. Slowly pour in some olive oil through the feed tube until you have a pesto consistency.


    Caprese Beef Burgers


    • 1 lb (450 g) grass-fed beef
    • 1 tsp (5 mL) garlic powder
    • 1 tsp (5 mL) onion powder
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 4 whole grain buns (optional)
    • 2 cups (500 mL) arugula or other tender greens
    • 1 1/2 Tbsp (22 mL) balsamic vinegar
    • 2 tsp (10 mL) extra-virgin olive or camelina oil
    • 4 Tbsp (60 mL) prepared basil pesto
    • Fresh mozzarella cheese, sliced
    • 4 tomato slices


    Per serving:

    • calories348
    • protein28g
    • fat23g
      • saturated fat8g
      • trans fat0g
    • carbohydrates5g
      • sugars2g
      • fibre2g
    • sodium394mg



    In bowl, gently mix together beef, garlic powder, onion powder, salt, and pepper. Form into 4 equal-sized patties.


    Preheat grill on high for 10 minutes and then lower to medium for cooking. Grill burgers for 4 to 5 minutes per side, or until an internal temperature of 160 F (71 C) is reached. Remove burgers from grill and place bun halves, if using, on grill and heat just until toasted.


    Toss arugula together with balsamic vinegar, oil, and a pinch of salt. Divide arugula among bun halves and top with burgers. If not using buns, place greens on plate and nestle burgers on top. Garnish burgers with pesto, slices of cheese and tomato, and remaining bun halves, if using.



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    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.