Caprese burger with pesto and basil mayo

• 1/4 cup mayonnaise
• 2 tbsp basil pesto
• 10 fresh basil leaves, finely chopped

• 1 lb lean ground beef
• 1/2 cup red onion, finely chopped
• 1/4 cup panko breadcrumbs
• 2 garlic cloves, finely chopped
• 2 tbsp white wine
• 1 tbsp tomato paste
• 2 tsp balsamic reduction
• 1 tsp sea salt
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp Italian herbs

• Buttered brioche burger buns
• 680 g (1.5 lb) fresh mozzarella, sliced into 1/4-inch rounds
• 1 large tomato, sliced
• Fresh basil leaves, as needed
• Balsamic glaze

Prepare the pesto mayo

• In a small bowl, mix all the ingredients together. Taste, adjust seasoning if needed, and yes—lick the spoon (optional but highly recommended). Chill in the fridge until ready to use.

Make the patties

• In a large bowl, combine all patty ingredients. Season with pepper and mix until you get a uniform texture. Form 3 or 4 patties, depending on your preferred size.

Cook the burgers

• Preheat your grill to high heat and oil the grates. Grill the patties for about 4 to 5 minutes per side, or until cooked to your liking. Lightly toast the brioche buns.

Assemble the burgers

• Generously spread the pesto mayo on the inside of the buns. On the bottom bun, place a patty, followed by a slice of fresh mozzarella, a tomato slice, a few fresh basil leaves, and a drizzle of balsamic glaze. Top with the other half of the bun, skewer to hold everything in place, and dig in immediately!