Caprese Burgerswith spinach and berry salad
We combine the best Italian appetizer with a classic American burger in this meal that practically shouts summer. Our members loved this combination so much last summer that we couldn’t resist bringing it back.
Ingredients
- Soy sauce, low-sodium - 1 Tbsp
- Garlic powder - 1 tsp
- Black pepper - 1/2 tsp
- Beef, ground (lean) - 1 1/4 lbs
- Mozzarella, fresh - 6 oz, sliced
- Tomatoes, beefsteak (or similar large tomato) - 1, sliced
- Basil - 12 leaves
- Hamburger buns - 4
- Vinegar, balsamic - 6 tsp
- Vinegar, balsamic - 2 Tbsp
- Maple syrup - 2 tsp
- Mustard, Dijon - 2 tsp
- Oil, cooking - 3 Tbsp
- Strawberries - 8 oz, sliced
- Spinach, baby - 5 oz
- Blueberries - 4 oz
- Almonds, shaved or slivered - 1 oz
Nutrition Facts
Prep
- Make vinaigrette - Whisk together vinegar, maple syrup, mustard and oil. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
- Season beef - Mix soy sauce, garlic powder and pepper into ground beef and then form into 0.5” / 1.3cm thick patties and press thumb into center of the patty, forming a little crater. (Can be done 1 day ahead)
- Strawberries - Slice strawberries. (Can be done up to 2 days ahead)
- Mozzarella / Tomatoes / Basil leaves - Prep as directed.
Make
- Give patties a light sprinkle of salt right before grilling.
- If cooking on a grill: Heat up grill to 500F. Brush grates with some oil and then grill patties for 2 minutes on each side over direct heat (i.e., over the flames). Then move patties to indirect heat, close the grill and cook for another 2 to 3 minutes for medium-rare, 3 to 4 minutes for medium, and 5 to 6 minutes for well-done. Buns can be toasted on the grill at the same time (~2 minutes on the hot grill should do).
- If cooking on stovetop: Heat up a grill pan to high heat. Brush with some oil, and then grill patties for 2 minutes on each side. Then lower heat to medium and cook for another 2 to 3 minutes for medium-rare, 3 to 4 minutes for medium, and 5 to 6 minutes for well-done. Toast buns on the grill pan at the same time if there is room or wait till after patties are done (~2 minutes on the hot pan should do).
- Place patties onto bottom buns. Top with fresh mozzarella, basil leaves, and tomatoes. Drizzle with balsamic vinegar (it’s best to pour into a spoon and then drizzle from spoon). Close burgers with the top bun.
- Toss vinaigrette with baby spinach, strawberries, blueberries and almonds and enjoy with warm burger.
Get access to all of our delicious recipes and time-saving meal plans!
No payment info required for trial.
Reviews
This meal has 27 reviews
Used ground turkey and added oregano to the patties but otherwise super tasty!
These turned out great! I remember making them last year and being a little disappointed but I’m so glad I gave them another try (I think I used ground turkey last time and didn’t like how the flavours worked together. Beef was better). Made a balsamic aioli instead of just drizzling the vinegar.
We have made the Paleo version of this meal several times since trying it almost a year ago. The burgers are perfectly seasoned, and the flavor combined with the grilled portabellos, tomatoes, basil and balsamic is amazing. Although this is a paleo version, we often add a slice of sharp cheddar because it is so good. Also, love the easy balsamic dressing with the salad. Definitely, one of our favorites.
I love the flavor of these burgers. The salad is great, too.
I liked the salad, but didn't think the burgers were that exciting
Only made the burgers (not the salad). When I was constructing the burgers, they were really runny and fall-apart-y and I was worried they would not stay together, but was pleasantly surprised by the fact that they held up very well! Nice and juicy and tasty - although they did shrink down a fair bit. One change I would make next time is I would put the mozzarella cheese on top of the burger while it was still in the pan - just putting slices on the burger was not enough to make it super melty.