The Caprese salad, originally from sunny Capri, is an ode to the Italian flag: red (tomato), white (mozzarella), and green (basil). Simple, pure, and full of flavor. In this Italian Caprese Burger, [Siebe from @bbqmoods] translates that classic into a decadent BBQ burger version. A luxurious Wagyu patty, flavorful red tomatoes, creamy buffalo mozzarella, fresh pesto, basil leaves, and a drizzle of balsamic glaze are presented between green brioche buns. The result: a juicy, fresh, yet rich burger that brings the taste of an Italian summer straight to your backyard.

PS: Prefer another burger? The choice is vast. We offer various breeds, and you can even opt for a mozzarella/sun-dried tomato burger to stay in style.

Preparation of Caprese Burgers

• Preheat the BBQ for direct heat (approx. 220°C) and use a cast-iron grate for nice grill marks.
• Wash the tri-color curly lettuce and basil leaves and pat dry.
• Slice the beef tomato into 4 thick slices.
• Slice the mozzarella into nice pieces.
• Shave Parmesan cheese or use pre-shredded cheese.
• Halve the brioche buns and brush the cut sides with butter.
• Toast the cut sides on the BBQ until golden brown and crispy. Set aside open on a board, ready for assembling the burger.

Cooking the Caprese Burgers

• Grill the (Wagyu) burgers on the hot grate.
• After 1 minute, rotate a quarter turn for a nice crosshatch pattern.
• Flip the burgers and repeat for the other side.
• Place the mozzarella on the burgers, close the BBQ lid, and let the cheese melt slightly.
• Remove the burgers from the BBQ once the mozzarella is soft.

Serving Caprese Burgers

1. Start with the bottom half of the brioche bun.
2. Spread a generous teaspoon of pesto over the toasted surface.
3. Place the tri-color curly lettuce on top.
4. Add 2 slices of tomato over the lettuce.
5. Place the burger with melted mozzarella on the tomato.
6. Drizzle a little more pesto over the mozzarella.
7. Sprinkle with Parmesan cheese shavings.
8. Scatter 4-5 fresh basil leaves on top.
9. Finish with a drizzle of balsamic glaze.
10. Place the top half of the bun and insert a skewer through the middle.

Serving: Serve immediately from the board with a big smile and a cold drink on the side. Buon appetito!

ENJOY!
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